This Camembert, Sun-Dried Tomato, and Potato Tart is a delightful and indulgent dish inspired by the classic French tartiflette. The star of this recipe is the creamy and pungent Camembert cheese, which is sliced through the middle and arranged cut side down over the tart. As the tart bakes, the cheese melts and forms a crisp crust, enveloping the filling of tender Yukon Gold potatoes, savory onions, and flavorful sun-dried tomatoes. The buttery, flaky crust provides the perfect base for the rich and melty cheese to bind everything together. With a wonderful combination of flavors and textures, this tart is sure to impress your guests and leave them craving for more.
SERVES 4 TO 6
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 onion, halved and sliced ¼ inch thick
- 1 pound (2 to 3 medium) Yukon Gold potatoes, peeled and sliced ¼ inch thick
- 2 teaspoons minced fresh thyme
- Salt and pepper
- ½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
- 1 recipe All-Butter Press-In Tart Dough, baked and cooled
- 1 (8-ounce) wheel Camembert cheese
INSTRUCTIONS:
- Prepare Potato Filling: In a 12-inch nonstick skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring often, until golden brown, which takes about 10 minutes. Stir in the sliced potatoes, minced thyme, 1 teaspoon of salt, and ¼ teaspoon of pepper. Increase the heat to medium-high and continue to cook, stirring occasionally, until the potatoes are tender and lightly browned, which takes 6 to 8 minutes. Add the chopped sun-dried tomatoes and mix well.
- Assemble the Tart: Spread the potato mixture evenly into the baked and cooled tart shell. Cut the Camembert wheel in half horizontally to form two thin wheels. Cut each round into 4 equal pieces. Arrange the Camembert wedges, rind side up, over the top of the tart.
- Bake the Tart: Preheat the oven to 375 degrees. Place the tart on a baking sheet and bake it until golden and the cheese is melted and bubbling, which takes 25 to 35 minutes. Rotate the baking sheet halfway through baking for even cooking.
- Serve: Allow the tart to cool on the baking sheet for 10 minutes. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board. Serve the Camembert, Sun-Dried Tomato, and Potato Tart warm and enjoy!
TIPS:
- Selecting Camembert: Look for a ripe and creamy Camembert cheese for the best results. If you can’t find a wheel of Camembert, you can use wedges that can be sliced in half and arranged over the tart.
- Browning Potatoes: To enhance the flavor of the potatoes, brown them in a skillet before spreading them in the tart shell. This step adds depth and richness to the filling.
- Choosing Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes for their intense flavor and slightly chewy texture. Rinse and pat them dry before chopping and adding them to the tart.
- All-Butter Press-In Tart Dough: Prepare and bake the tart shell in advance according to the “All-Butter Press-In Tart Dough” recipe.
- Baking Sheet Placement: Bake the tart on a baking sheet to catch any potential drips and ensure even cooking.
- Serving: Allow the tart to cool slightly before serving. Serve it warm to enjoy the gooey and melty cheese with the flavorful potato and sun-dried tomato filling.
Indulge in this savory and cheesy delight that brings the rich flavors of Camembert, sun-dried tomatoes, and potatoes together in a delicious tart that’s perfect for any occasion.
