Potato, Caramelized Onion and Reblochon Tart

Ingredients

• 2 yellow onions (thinly sliced)
• 1 red onion (thinly sliced)
• 1 tbsp honey (a generous tablespoon)
• thyme (a little)
• 4 potatoes (large, cut into thin slices)
• 1 shortcrust pastry
• cream (for the base and drizzling over the top)
• pepper (to taste)
• 0.5 Reblochon cheese (cut into small pieces)
• 1 egg yolk (for brushing)
• milk (a little, for brushing)

Steps

1. 1

   Thinly slice the 3 onions (2 yellow and 1 red).

2. 2

   Gently sauté the onions in a frying pan. Once they have developed a nice color, add a generous tablespoon of honey and a little thyme. Mix and set aside.

3. 3

   Thinly slice approximately 4 large potatoes into evenly sized slices.

4. 4

   Prepare the shortcrust pastry and prick it all over with a fork.

5. 5

   Spread cream over the pastry base and add a little pepper.

6. 6

   Spread some of the caramelized onions evenly over the cream.

7. 7

   Arrange a first layer of potato slices.

8. 8

   Add a small drizzle of cream, followed by another layer of onions.

9. 9

   Cut the Reblochon into small pieces and place some of them in the center of the tart.

10. 10

    Repeat the process by adding more potatoes, the remaining onions, and the remaining cheese.

11. 11

    Fold the edges of the pastry inward to form a rustic tart.

12. 12

    Mix the egg yolk with a little milk and brush the pastry edges.

13. 13

    Bake for approximately 35 minutes at 180°C, until the tart is nicely golden.

Notes

The author prefers to bake this tart without a pan, simply folding the pastry edges inward for a rustic appearance. Be sure to slice the potatoes very thinly to ensure they cook through without pre-cooking.

Nutrition per serving

• autumn
• rustic
• Reblochon
• cheese
• vegetarian
• main course
• comfort food