Page 335 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Raclette Tart

MAKES 1
(4- -14- /10- -35.5- )

. We’d be eating bulgur
wheat and tofu for months, and one day, out of the blue, she’d pull
out a grill and heat up some gorgeous cheese and drape it over
potatoes. This very thing happened one winter when we were skiing
in Wyoming. We had a family house there, and even though we were

officially on vacation, our super-healthy eating regimen came with us
to the Rockies. And then Helga broke out the yummy stuff when we
least expected it.
Raclette is a pungent cheese native to Switzerland, and the dish of
the same name is made by heating the cheese and then scraping it
onto a plate filled with potatoes, cornichons, and sausage. Me, I like
to scrape it onto a round of puff pastry. But I think you could have

guessed that.

Traditional Puff Pastry (page ¼ batch
25)
thick slab bacon, cut into 1-
inch 4 slices
(2.5-cm) pieces
unsalted butter 2 tablespoons 28 g

sweet yellow onion, thinly 1
sliced
garlic, minced 2 cloves

Yukon gold potato, not
peeled, thinly sliced (you
should be able to see light 1
through the potato, it’s so
thin)

salt and pepper to taste

minced fresh chervil 1 teaspoon 2 g
raclette cheese, finely 1 cup 120 g
shredded