Olive Magazine
French Tartiflette Tart Recipe with Shortcrust Pastry

Tartiflette tart

Published: October 10, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 6

You can make everything for this tart – pastry shell and filling – ahead of time. Just fill with crispy bacon lardons, pickled cornichons and melt-in-the-mouth reblochon cheese and bake to serve

Nutrition:
NutrientUnit
kcal635
fat42.8g
saturates25.4g
carbs43g
sugars4.4g
fibre3.6g
protein17.1g
salt1.2g
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Make this impressive tartiflette tart, then check out our tartifletteFrench onion soup, dauphinoise potatoes and more French-style recipes.

"Pastry can be tricky to perfect – it only needs a few ingredients, so mastery of it is all in the technique", says deputy food editor Adam Bush. "This recipe will give you a crisp, buttery pastry case that is ready to be filled with whatever you fancy, in this case all of my favourite things: potatoes, wine, lardons, pickles and cheese!"


How to get perfect pastry every time

1. Keep it cool

Put the mixing or food processor bowl and butter into the freezer before you start so everything is really cold when it comes to make the pastry. This will help stop the butter from leaching out of the pastry during baking.


2. Pulse away

Use the pulse function on the food processor so the butter is evenly distributed throughout the flour. The mixture should resemble breadcrumbs – this will make the pastry more buttery and flaky once cooked.


3. Don't overwork

Handle the pastry as little as possible to avoid strengthening and bonding the gluten molecules – otherwise you’ll get tough, overworked pastry.


4. Chilling

Chill the pastry case once it has been rolled out to let the gluten molecules relax. This will stop the pastry case from shrinking in the tin when it’s baked.


5. Blind baking

Blind baking with baking beans will distribute the heat of the oven evenly, ensuring the pastry is cooked gently and thoroughly. They also keep the pastry shell flat and even. If you don’t have ceramic baking beans, dried rice or pulses work just as well.


6. Egg washing

Brushing the pastry base with beaten egg after the initial blind bake and then re-baking forms a seal on the pastry shell, which prevents a soggy bottom once the filling goes in.


7. Cover it

If you spot the edges of the pastry colouring too much during the blind bake, cover with foil while the base gets golden.

Ingredients

  • 100g smoked bacon lardons
  • 2 onions, halved and thinly sliced
  • a splash white wine
  • 100ml double cream
  • 300g new potatoes, cooked, peeled and sliced into thick rounds
  • 250g reblochon, sliced
  • 50g silverskin pickled onions, halved
  • 50g cornichons, chopped

PASTRY

  • 125g unsalted butter, chilled and cubed
  • 250g plain flour
  • a pinch sea salt
  • 2 egg yolks

Method

  • STEP 1
    Put the butter and a mixing or food processor bowl into the freezer 1 hour before making the pastry.
  • STEP 2
    To make the pastry, pulse the butter, flour and salt in a food processor until it resembles breadcrumbs. Alternatively, tip into a bowl and use your fingertips to rub together until it resembles breadcrumbs. Add one of the egg yolks and 2-3 tbsp of ice-cold water, and mix until it comes together as a dough, being careful not to over-mix. Wrap and chill for 30 minutes.
  • STEP 3
    Roll out the pastry to the thickness of a £1 coin and line a 22cm loose-bottomed tart tin. Prick the base all over with a fork. Chill for 20 minutes.
  • STEP 4
    Heat the oven to 200C/fan 180C/gas 6. Line the pastry shell with baking paper, fill with baking beans and blind bake for 20 minutes.
  • STEP 5
    Remove the beans and baking paper, and return the pastry shell to the oven for 10 minutes, then brush the base all over with the other egg yolk (whisk it first) and bake for a further 2 minutes. Cool.
  • STEP 6
    Cook the lardons in a frying pan for 5 minutes until the fat has rendered and become crisp. Scoop out onto a plate and add the onions and a pinch of salt to the pan. Gently cook for 40 minutes until sticky and caramelised. Add the white wine and bubble until it evaporates, then add the double cream and cook until thickened. Stir through the lardons.
  • STEP 7

    Heat the oven to 180C/fan 160C/gas 4. Gently tip the potatoes into the pastry case, then pour over 1/2 the bacon and onion mixture. Layer on 1/2 the reblochon, then sprinkle over the pickled onions and cornichons. Pour over the remaining bacon and onion mixture, then top with the remaining reblochon. Bake for 15 minutes until bubbling. Serve with a green salad, if you like.

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