Tartiflette Tart with Rye Puff Pastry

Recipe by Melissa Weller

Tartiflette, a traditional French alpine dish of potatoes, cheese, onions, and bacon, becomes a savory tart with the addition of a rye puff pastry crust. Our thanks to master baker and James Beard Award nominee Melissa Weller for sharing this recipe with us.

20 mins
20 to 25 mins
2 hrs
one 10” x 12” tart
Tartiflette Tart with Rye Puff Pastry


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  1. Preheat the oven to 400°F. Line a baking sheet with parchment.

  2. To make the filling: Place the potatoes on the baking sheet and bake for 30 to 45 minutes, until their flesh is soft and yields when poked with a fork.

  3. Remove the potatoes from the oven; leave the oven on.

  4. Let the potatoes cool to room temperature before slicing into 1/4”- to 1/2”-thick pieces.

  5. While the potatoes are cooling, place the bacon in a medium skillet and cook over medium-high heat until it just begins to crisp along the edges. Turn the heat down to medium and remove the bacon with a slotted spoon, placing it on a paper towel-lined plate.

  6. Add the onions and garlic to the same skillet and cook in the bacon fat over medium heat to soften, about 5 minutes.

  7. Remove from the heat, season with salt to taste, and set aside.

  8. To assemble the tart: Remove the pastry from the refrigerator and let it rest at room temperature for 10 minutes to soften.

  9. Lightly dust a work surface with flour. Unwrap the dough and place it on the floured surface.

  10. Dust the top of the dough with additional flour and roll it into a 10” x 15” rectangle. Trim any ragged edges with a bench knife or chef’s knife.

  11. Carefully transfer the pastry to the prepared baking sheet. Poke (dock) the pastry all over with a fork.

  12. Using an offset spatula, spread the crème fraîche over the pastry all the way to the edges.

  13. Place the sliced potatoes atop the crème fraîche and sprinkle with the bacon, then the onions and garlic.  

  14. Top with the Brie, then the Gruyère.

  15. To bake the tart: Bake the tart for 20 to 25 minutes, until the cheeses have melted and the pastry is amber brown.

  16. Remove the tart from the oven and allow it to cool for a few minutes before cutting. Serve warm, garnished with fresh herbs if desired.

  17. Storage information: Store any leftovers, well wrapped, in the refrigerator for several days.

Tips from our Bakers

  • Looking for other pastry options? Choose one based on what you're looking for:

    • Blitz Puff Pastry: This is the traditional "rough puff" dough, where butter is added to the dry ingredients and a series of folds ensure lots of layers in the final product. 
    • Fast and Easy Puff Pastry: Like rough puff, this pastry offers a touch of extra tenderness and tanginess from sour cream.
    • Flaky Pastry: A cross between puff pastry and pie dough, this pastry uses both butter and lard (or shortening) and is especially nice when used as a tart crust.
    • For a more advanced option, try the "inverse" puff pastry used as a base in our Maple Cream Napoleons.