I say 'sorta' because she includes the recipe for her own puff pastry in the book.
I can't find the darn recipe on the net but this is it without the pastry recipe. I used 1/2 box Puff Pastry (not homemade) and Gruyere cheese because I can't get raclette cheese here. My hubby ate it for his lunch but it would make a great appetizer.
Puff Pastry
4 slices thick slab bacon
2 Tbsp butter
1 sweet yellow onion, thinly sliced
2 clove garlic, minced
1 Yukon gold potato, very thinly (transparent) sliced
salt and pepper
1 tsp. chervil (I didn't have/use)
1 cup finely shredded raclette cheese
1) Preheat oven to 375 F and line a baking sheet with parchment (I used my silicone baking sheet). Roll out the dough into a 6 by 16" rectangle. Dock the dough and transfer it to prepared baking dish. Refrigerate 20 min.
2) Render bacon until brown and slightly crisp. W/ slotted spoon, transfer to plate lined with paper towel. In same skillet, melt butter and saute onion/garlic until soft and slightly golden. Remove from pan.
3) Take a very sharp knife and gently score a line 1/2 inch from edge of puff pastry rectangle, all around. Fold up walls and pinch edges of dough to keep walls up.
4) Layer potato slices on top of dough; season with salt/pepper and chervil. Top potatoes with onions and garlic and evenly distribute bacon pieces on top. Finish by layering cheese all over.
5) Bake the tart for 25 to 30 minutes, or until the edges are golden brown and cheese is bubbling.
I can't find the darn recipe on the net but this is it without the pastry recipe. I used 1/2 box Puff Pastry (not homemade) and Gruyere cheese because I can't get raclette cheese here. My hubby ate it for his lunch but it would make a great appetizer.
Puff Pastry
4 slices thick slab bacon
2 Tbsp butter
1 sweet yellow onion, thinly sliced
2 clove garlic, minced
1 Yukon gold potato, very thinly (transparent) sliced
salt and pepper
1 tsp. chervil (I didn't have/use)
1 cup finely shredded raclette cheese
1) Preheat oven to 375 F and line a baking sheet with parchment (I used my silicone baking sheet). Roll out the dough into a 6 by 16" rectangle. Dock the dough and transfer it to prepared baking dish. Refrigerate 20 min.
2) Render bacon until brown and slightly crisp. W/ slotted spoon, transfer to plate lined with paper towel. In same skillet, melt butter and saute onion/garlic until soft and slightly golden. Remove from pan.
3) Take a very sharp knife and gently score a line 1/2 inch from edge of puff pastry rectangle, all around. Fold up walls and pinch edges of dough to keep walls up.
4) Layer potato slices on top of dough; season with salt/pepper and chervil. Top potatoes with onions and garlic and evenly distribute bacon pieces on top. Finish by layering cheese all over.
5) Bake the tart for 25 to 30 minutes, or until the edges are golden brown and cheese is bubbling.
