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Reblochon potato tarte flambée

updated

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Ingredients for 2 servings:

  • 400 g pizza dough (store-bought or homemade)
  • 3 m.-sized potatoes
  • 1 cup sour cream or crème fraîche
  • 150 g cheese (Reblochon)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 250°C (top/bottom heat). Boil the potatoes in their jackets (but not too long); they should remain firm to the touch. Let them cool, then peel them. Roll out the dough thinly and spread it with sour cream. Thinly slice the potatoes and arrange them on top of the sour cream. Season with salt and pepper. Cut the Reblochon into thin wedges and arrange them on top of the potatoes. Bake for about 12 minutes. Serve with a glass of sparkling wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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