Reblochon and potato tart

(Photo@TheFoodTraveller.com - Nikon D200)

Another tasty recipe from Libelle magazine, actually from the same issue of the stuffed potatoes recipe. This one has a less string flavour, but probably is my favourite of the two. Honestly, I love Reblochon cheese. It reminds me of skiing holidays in the (french) alps ... probably this explains why I loved this dish so much! Of course, you might replace it with any other semi-soft cheese like fontina or camembert ... I would still prefer reblochon here!

Serves: 4 as main dish or 8 as starter
FlexiPoints: 12.5 or 6

Suggested wine: I would go for a barbera d’alba like my favourite Masolino Jisep

Ingredients:
- 250g pate’ brisee
- 6 large potatoes
- 2 tbsp melted butter
- 200g Reblochon cheese
- 3 leaves of sage
- pepper, salt, margarine as needed

How-to:
1. Boil the (not peeled) potatoes in salted water. Peel them and, once cold, slice them.
2. Roll the pastry in a uniformly thick dish and lay it on a quiche form. You might want o either grease the form or use baking paper. Distribute half of the potato slices on it, then the cheese and cover with the remaining potato slices.
3. Distribute the melted butter on top. Season with salt and abundant pepper.
4. Bake in an hot oven for 25' at 200. Serve hot or warm.