Reblochon Cheese Tart Inspired by Classic Tartiflette

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Roll out the shortcrust pastry sheet and place it into a tart pan, pressing evenly on the bottom and sides.
3. Prick the pastry base with a fork to prevent bubbling during baking.
4. Boil the peeled and sliced potatoes in salted water until just tender, about 8 minutes, then drain and set aside.
5. In a frying pan, melt unsalted butter over medium heat.
6. Add the thinly sliced onion and minced garlic clove to the pan and cook until soft and translucent, about 5 minutes.
7. Add smoked bacon lardons to the pan and cook until lightly browned, about 5 minutes.
8. Remove the pan from heat and season with a pinch of salt and ground black pepper.
9. Spread the cooked potatoes evenly over the pastry base.
10. Distribute the bacon and onion mixture evenly over the potatoes.
11. For whole milk evenly over the filling to add moisture.
12. Cut the reblochon cheese slice into smaller pieces and arrange them on top of the tart, rind side up.
13. Bake the tart in the preheated oven for 25 to 30 minutes or until the pastry is golden and the cheese is melted and bubbly.
14. Remove from oven and let rest for 5 minutes before serving.