In short: On a shortcrust pastry base, we lay sliced potatoes, soft onions, cured meats and the leftover raclette cheese slices, then bake for 30 minutes at 200 °C (400 °F). It is a raclette that has put on its evening wear.
📲 The video that inspired this recipe
Chef’s tip
The raclette-style tart is proof that leftovers have a bright future. Raclette cheese has a precious quality: it melts without separating and browns without burning too fast. On a tart, it forms a golden lid that protects the potatoes and keeps them tender. You can serve it hot as a main dish, lukewarm at lunch or cold on a picnic. It even has a diplomatic advantage: no need to fight over the last raclette pan.
| Prep time | 15 min |
|---|---|
| Cook time | 40 min |
| Total | 55 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 1 shortcrust pastry (homemade or store-bought)
- 400 g cooked potatoes, cut into 5 mm (¼ in) slices
- 2 sliced onions
- 100 g bacon bits or leftover cured meats
- 200 g sliced raclette cheese
- 20 cl crème fraîche
- 2 eggs
- Salt, pepper, thyme
Equipment
- A 26 to 28 cm (10 to 11 in) tart pan
- A skillet
- Parchment paper and baking beans (or dried beans)
The steps
Step 1 — Blind-bake the crust (12 minutes)
Line the pan, prick the dough with a fork, cover with parchment paper and baking beans, then bake for 12 minutes at 190 °C (375 °F). This step avoids the great classic of the soggy-bottomed tart, public enemy number one of Sunday quiches.
Step 2 — The onions (10 minutes)
Cook the onions with the bacon bits in a skillet over low heat until golden and lightly caramelized. If you are using cured ham, add it only at assembly.
Step 3 — Assembly (5 minutes)
Spread the onions over the crust, then arrange the potato slices in a rosette. Beat the eggs with the cream, go easy on the salt (the cheese and cured meats are already salty), add pepper and pour over the filling. Cover with raclette slices.
Step 4 — Baking (25 to 30 minutes)
Bake at 200 °C (400 °F) until the cheese is golden and bubbling. Let it rest for 5 minutes before cutting: this is the hardest moment of the recipe.
Chef’s tips
- Firm potatoes: firm-fleshed varieties hold their shape. Floury ones end up as mash, which is no tragedy but is not a tart.
- A touch of mustard spread over the crust wakes everything up.
- Vegetarian version: replace the cured meats with pan-fried mushrooms.
What to serve with it?
A lamb’s lettuce salad with walnuts, a few gherkins and a dry white wine from Savoie. For a full dinner, it is enough on its own. For an appetizer, cut it into small squares.
Frequently asked questions
Can you freeze it?
Yes, once baked and cooled, in wrapped portions. Reheat in the oven, never in the microwave if you care about crispness.
Puff pastry or shortcrust?
Shortcrust holds the filling better. Puff pastry is lighter but more temperamental with cream.
Find more ideas for avoiding waste in our article What to do with leftover raclette? [LINK TO ADD — draft 1405].
