Reblochon Tarts With Bacon And Fingerling Potatoes

• 2 medium fingerling potatoes
• 4 slices of bacon
• 1 1/2 tbs olive oil
• 1 med onion thinly sliced
• 8 oz cold all butter puff pastry
• 4 oz Reblochon cheese, rind removed, cheese thinly sliced

1. 1. In a small saucepan, cover potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with knife,about 15 min. Drain, peel then slice thinly crosswise
2. 2. Meanwhile in a medium skillet cook bacon until crisp, 5 min transfer to paper towels. Cut slices into 1/3s
3. 3. Preheat oven to 375. Pour out bacon fat and add oil. Add onion and cook over medium heat stirring frequently until softened and browned, 15 min. Add water as nessicery, 1 tbs at a time to prevent scorching, transfer onion to bowl
4. 4. Line a baking sheet with parchment paper. On a lightly floured surface roll out puff pastry to an 11 inch square. Using a plate as a guide cut 4 5-inch rounds. Transfer to baking sheet and prick all over with a fork
5. 5. Bake rounds for 8 min till puffed/ light gold. Use back of fork to deflate rounds, bake 4 more min
6. 6. Top with onion, potato, bacon, cheese. Bake 10 min

potatoes, bacon, olive oil, onion, butter, reblochon cheese

Taken from www.epicurious.com/recipes/member/views/reblochon-tarts-with-bacon-and-fingerling-potatoes-50177530 (may not work)