Reblochon Tarts With Bacon Fingerling Potatoes Recipes
F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cow's-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from California's Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;)
Recipe From food.com
Provided by Manami
Categories Savory Pies
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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