Tarte boudin noir, safran et confiture d’oignons
Preparation time
30 min
Cooking time
20 min


1 kg potatoes 2 large onions 450g diced bacon 1 reblochon cheese 20 cl of fresh cream Butter Salt, pepper


1- Boil or steam the potatoes. Meanwhile, fry the chopped onions till they turn transparent. Put the onions to one side. 2- Now sweat the diced bacon in the same frying pan then strain it without losing any of the cooking juices. 3- Once the potatoes are cooked cut them into cubes then sear them in the cooking juices in the frying pan. 4- Take a deep browning dish and place a layer of potatoes at the bottom. Add salt, pepper, cover with onions and fresh cream and add a layer of diced bacon. 5- Do the same again. 6- Scrape the skin off the Reblochon and cut it in half horizontally (into two discs). Place each half with the skin upwards so that the whole surface of the dish is covered. 7- Put in a hot oven for 20 minutes and leave to brown. 8- Serve with a cocktail of lettuce leaves.

Wine suggestion

A green Chardonnay
The chef's trick

The chef's trick

Get hold of the secret of making this very tasty dish cooking each ingredient before putting them in the browning dish.

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