Camembert, Potato and Bacon Tart

Ingredients

• 250 g All-purpose flour (for the shortcrust pastry)
• 125 g Unsalted butter (cold, cut into cubes)
• 80 g Water (room temperature)
• 2 g Salt (fine salt)
• 250 g Camembert (whole, rind optional)
• 300 g New potatoes (peeled and diced 2 cm)
• 125 g Smoked bacon lardons (no added salt)
• 200 g Yellow onion (thinly sliced)
• 20 g Butter for cooking (for caramelizing the onions)
• 1 pinch Espelette pepper (to add to the potatoes)
• 1 pinch Black pepper (to taste)
• 1 unit Egg yolk (for glazing)
• 15 ml Milk (to loosen the glaze)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, mix the flour and salt. Add the cold butter, rubbing it in with your fingertips until a sandy texture forms. Incorporate the water gradually until a homogeneous ball forms.

   Time: PT15M

2. Rest the dough

   Shape into a disc, wrap in plastic film and place in the refrigerator for at least 30 minutes to relax.

   Time: PT30M

3. Cook the potatoes

   Bring a pot of water to a simmer, add the potato dice. Cook 12‑15 minutes until tender but still firm in the centre. Drain and set aside.

   Time: PT20M

4. Blanch the bacon

   Heat a small pot of water, plunge the bacon for 2‑3 minutes, then drain. This step reduces salt and excess fat.

   Time: PT5M

5. Caramelize the onions

   In a skillet, melt 20 g butter over medium heat. Add the sliced onions, a pinch of salt and cook 12‑15 minutes, stirring regularly, until golden and slightly sweet.

   Time: PT15M

6. Assemble the tart base

   On a lightly floured surface, roll out 2/3 of the dough into a 30 cm x 20 cm rectangle. Transfer it onto the baking sheet lined with parchment paper. Prick the base with a fork.

   Time: PT10M

7. Fill the tart

   Evenly distribute the potatoes, drained bacon, caramelized onions and sliced camembert over the dough. Sprinkle with Espelette pepper and black pepper.

   Time: PT5M

8. Prepare and apply the glaze

   In a small bowl, whisk the egg yolk with the milk. Brush the edges of the dough and the top of the tart with this mixture using a brush.

   Time: PT5M

9. First bake

   Bake the tart at 185°C for 10 minutes to set the base.

   Time: PT10M

   Temperature: 185°C

10. Second bake and finish

    Reduce the temperature to 185°C (if it has dropped) and continue baking for 20 minutes until the crust is golden and the camembert is bubbling. Remove from the oven and let rest 5 minutes before serving.

    Time: PT20M

    Temperature: 185°C

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g