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Savory Tarts and Galettes
Recipe
1 hr 20 min

Camembert, Sun-Dried Tomato, and Potato Tart

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Camembert, Sun-Dried Tomato, and Potato Tart
Author: Anne Wolf

Recipe By Anne Wolf

Published on March 3, 2025

An entire wheel of soft, pungent Camembert cheese is the star of this decadent tart.

Time

1 hr 20 min

Yield

Serves 6 to 8 (Makes one 9-inch tart)

Why This Recipe Works

Just slice the whole wheel horizontally through its middle, cut the halves into wedges, and then arrange the wedges cut side down over a potato and onion filling in the tart shell. As the tart bakes, the cheese rind forms a crisp-chewy crust and the cheese melts out over the filling and into all the crevices, melding everything together in delicious fashion. The flavor inspiration for this tart comes from the hearty French dish of cheese, potatoes, onions, and bacon called tartiflette. Here, though, sun-dried tomatoes take the place of bacon. Their concentrated, salty-sweet flavor and satisfying texture are fantastic with the rich cheese and potatoes and the buttery crust.

Ingredients

Tart Dough

1¼ cups (6¼ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon salt
8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
3 tablespoons ice water

Filling

2 tablespoons unsalted butter
1 onion, halved and sliced ¼ inch thick
1 pound (454 grams) Yukon gold potatoes, peeled and sliced ¼ inch thick
2 teaspoons minced fresh thyme
1 teaspoon table salt
¼ teaspoon pepper
½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
1 (8 ounces/227 grams) wheel Camembert cheese

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    TART DOUGH

  1. Process 1¼ cups (6¼ ounces) all-purpose flour, 1 tablespoon sugar, and ½ teaspoon salt together in food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Add 2 tablespoons ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If dough doesn't clump, add remaining 1 tablespoon water and pulse to incorporate, about 4 pulses. (Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Let refrigerated or frozen dough sit on counter until very soft before using.)
  2. Sprinkle walnut-size clumps of dough evenly into 9-inch tart pan. Working outward from center, press dough into even layer, sealing any cracks. Working around edge, press dough firmly into corners of pan with fingers. Go around edge once more, pressing dough up sides and into fluted ridges. Use thumb to level off top edge. Use excess dough to patch any holes. Lay plastic wrap over dough and smooth out any bumps using palm of hand. Leaving plastic on top of dough, place tart pan on large plate and freeze tart shell until firm, about 30 minutes.
  3. Adjust oven rack to middle position and heat oven to 375 degrees. Set tart pan on large baking sheet. Press double layer of aluminum foil into frozen tart shell and over edges of pan and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and carefully remove weights and foil. Let tart shell cool on baking sheet.

    4. FILLING

  4. Melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook, stirring often, until golden brown, about 10 minutes. Stir in potatoes, thyme, salt, and pepper and cook, stirring occasionally, until potatoes are completely tender and lightly browned, 8 to 10 minutes. Stir in sun-dried tomatoes.
  5. Spread potato mixture evenly into tart shell. Cut Camembert wheel in half horizontally to make 2 thin wheels, then cut each half into 4 wedges. Arrange wedges of cheese, rind side up, over top of tart. (Assembled tart can be refrigerated for up to 24 hours.)
  6. Bake tart on rimmed baking sheet until crust is golden and cheese is melted and bubbling, 25 to 35 minutes, rotating sheet halfway through baking.
  7. Transfer sheet to wire rack and let cool for 15 minutes. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto cutting board or serving platter. Cut into wedges and serve warm.

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Camembert, Sun-Dried Tomato, and Potato Tart

Recipe By Anne Wolf

Published on March 3, 2025

Time

1 hr 20 min

Yield

Serves 6 to 8 (Makes one 9-inch tart)

Camembert, Sun-Dried Tomato, and Potato Tart

Ingredients

Tart Dough

1¼ cups (6¼ ounces) all-purpose flour1 tablespoon sugar½ teaspoon salt8 tablespoons unsalted butter, cut into ¼-inch pieces and chilled3 tablespoons ice water

Filling

2 tablespoons unsalted butter1 onion, halved and sliced ¼ inch thick1 pound (454 grams) Yukon gold potatoes, peeled and sliced ¼ inch thick2 teaspoons minced fresh thyme1 teaspoon table salt¼ teaspoon pepper½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse1 (8 ounces/227 grams) wheel Camembert cheese

Instructions

    TART DOUGH

  1. Process 1¼ cups (6¼ ounces) all-purpose flour, 1 tablespoon sugar, and ½ teaspoon salt together in food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Add 2 tablespoons ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If dough doesn't clump, add remaining 1 tablespoon water and pulse to incorporate, about 4 pulses. (Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Let refrigerated or frozen dough sit on counter until very soft before using.)
  2. Sprinkle walnut-size clumps of dough evenly into 9-inch tart pan. Working outward from center, press dough into even layer, sealing any cracks. Working around edge, press dough firmly into corners of pan with fingers. Go around edge once more, pressing dough up sides and into fluted ridges. Use thumb to level off top edge. Use excess dough to patch any holes. Lay plastic wrap over dough and smooth out any bumps using palm of hand. Leaving plastic on top of dough, place tart pan on large plate and freeze tart shell until firm, about 30 minutes.
  3. Adjust oven rack to middle position and heat oven to 375 degrees. Set tart pan on large baking sheet. Press double layer of aluminum foil into frozen tart shell and over edges of pan and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and carefully remove weights and foil. Let tart shell cool on baking sheet.

    4. FILLING

  4. Melt butter in 12-inch nonstick skillet over medium heat. Add onion and cook, stirring often, until golden brown, about 10 minutes. Stir in potatoes, thyme, salt, and pepper and cook, stirring occasionally, until potatoes are completely tender and lightly browned, 8 to 10 minutes. Stir in sun-dried tomatoes.
  5. Spread potato mixture evenly into tart shell. Cut Camembert wheel in half horizontally to make 2 thin wheels, then cut each half into 4 wedges. Arrange wedges of cheese, rind side up, over top of tart. (Assembled tart can be refrigerated for up to 24 hours.)
  6. Bake tart on rimmed baking sheet until crust is golden and cheese is melted and bubbling, 25 to 35 minutes, rotating sheet halfway through baking.
  7. Transfer sheet to wire rack and let cool for 15 minutes. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto cutting board or serving platter. Cut into wedges and serve warm.
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