Raclette Tart with Potatoes and Bacon

Ingredients

• 1 onion
• 1 boîte bacon lardons
• garlic (quantity unspecified)
• pepper (to taste; quantity unspecified)
• potatoes (quantity unspecified, thinly sliced)
• 1 puff pastry (shortcrust pastry may also be used)
• cream (a little; quantity unspecified)
• raclette cheese (a few pieces for the filling, then another layer on top; quantity unspecified)
• 1 egg yolk (for brushing the edges)
• milk (for brushing the edges with the egg yolk; quantity unspecified)

Steps

1. 1

   Brown the onion in a frying pan with the bacon lardons. Season with the garlic and pepper.

2. 2

   When the onion and bacon lardons are nicely browned, set them aside.

3. 3

   Cut the potatoes into thin slices. They are not precooked; they will cook in the tart.

4. 4

   Preheat the oven to 180 °C. Roll out the pastry and spread a little cream over it.

5. 5

   Add a few pieces of raclette cheese, a little pepper, and the reserved bacon lardons to the pastry.

6. 6

   Arrange the potato slices in concentric circles over the filling.

7. 7

   Add another generous layer of cheese on top, followed by a few bacon lardons.

8. 8

   Fold the edges of the pastry over the filling.

9. 9

   Brush the edges of the tart with the egg yolk mixed with the milk.

10. 10

    Bake at 180 °C for 35 minutes.

11. 11

    Remove the tart from the oven and serve it.

Notes

The quantities are not provided in the source; those for the onion, bacon lardons, pastry, and egg yolk are estimated or inferred. The creator specifies that the potatoes are not precooked. The type of pastry is initially unspecified; shortcrust pastry is also suggested. The transcript does not specify whether the tart is baked in a pan.

Nutrition per serving

• main course
• autumn
• savory tart
• oven-baked
• comfort food