Reblochon Tarts With Bacon Fingerling Potatoes Recipes

Steps:

• In a small saucepan, cover the potatoes with cold water and bring to a boil.
• Cook over high heat until tender when pierced with a knife, about 15 minutes.
• Drain, then peel and thinly slice crosswise.
• Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels.
• Cut the slices in thirds.
• Preheat the oven to 375°F
• Pour off the bacon fat in the skillet and add the oil.
• Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching.
• Transfer the onion to a bowl; season with salt, pepper, & crushed red pepper flakes.
• Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll out the puff pastry to an 11-inch square.
• Using a plate as your guide, cut out four 5-inch rounds.
• Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
• Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden.
• Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
• Top the pastry rounds with the onion, potato slices, bacon and cheese.
• Bake for about 10 minutes, until the cheese is melted and the pastry is browned.
• Transfer the tarts to plates; serve hot or warm.

Steps:

• Preheat oven to 425°F.
• Place all ingredients in a roasting pan.
• Place in oven for 15 minutes.
• Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.