Camembert, Sun-Dried Tomato, and Potato Tart
A vegetarian riff on French tartiflette with melty cheese and buttery potatoes
Why This Recipe Works
Inspired by the classic French tartiflette, this version swaps bacon for oil-packed sun-dried tomatoes to provide a salty-sweet contrast to the pungent Camembert. Slicing the cheese horizontally and placing it cut-side down allows it to flow into the gaps between the potatoes as it melts, binding the tart together.
Instructions
Melt the butter in a 12-inch skillet over medium heat until the foaming subsides. Add the onion, potatoes, thyme, salt, and pepper, stirring to coat the vegetables in butter.
Cover and cook, stirring occasionally, until the potatoes are tender and easily pierced with a knife, about 10 minutes.
Uncover the skillet and increase the heat to medium-high. Cook, stirring frequently, until the potatoes are lightly browned and the onions have caramelized, about 5 minutes.
Stir in the sun-dried tomatoes and remove the skillet from the heat. Spread the potato mixture evenly into the pre-baked tart shell, pressing down gently.
Slice the Camembert wheel through the center horizontally to create two thin rounds. Cut each round into 8 equal wedges.
Arrange the wedges over the potato filling in a circular pattern, placing them cut-side down.
Bake at 400°F until the cheese is melted and bubbling and the rind is slightly crisp, about 10 to 12 minutes.
Let the tart rest for 5 minutes before slicing. Serve warm, while the cheese is still molten.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Leftovers can be refrigerated for up to 2 days; reheat in a 350°F oven until the cheese is soft.
Can I make this ahead of time?
The tart shell can be baked up to 24 hours in advance.
