Name: Camembert, Sun-Dried Tomato, and Potato Tart
Total time: 1 h 30 min
Ingredients: 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 recipe recipe , baked and cooled; 1 (8 ounces/227 grams) wheel Camembert cheese

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.

Before You Begin

If you can't find an 8-ounce wheel of Camembert, look for wedges that you can slice in half. Depending on the ripeness and style of the cheese used, it may have a different flavor intensity and level of meltability.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. 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.

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.)

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.

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.