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This potato and blue cheese tart was a definite treat. An indulgence. It’s creamier than a quiche and manages to take something as humble as a boiling potato and cook it in a manner that transforms it into a gourmet dish. Serve as a starter or a main course with a green salad.

Serves 4 to 6


1 shortcrust pastry
100g / 4oz lardons
500g / 17oz potatoes, peeled
1 medium onion, diced
200g / 8oz Roquefort
200ml / (3/4 cup plus 2 tablespoons) heavy cream
75g / 3oz grated Gruyère
1 handful of hazelnuts, roughly crushed
Salt and freshly ground black pepper


Take the dough out of the fridge and roll out on a floured surface and transfer to a buttered 9 inch (24cm) tart pan
Place again in the fridge for about 20 minutes
Preheat the oven to 210C / 420F
Place the whole potatoes in a saucepan with boiling water and cook for 15 minutes
Drain and allow to cool completely
Slice into thin slices
In a skillet, lightly brown the lardons and onion, about 5 minutes, stirring constantly
Remove the tart shell from the refrigerator
Arrange half the potato slices on the base
Add the lardons and onions
Cover with the remaining potatoes
Pour the cream over the top
Sprinkle the crumbled Roquefort over
Add the hazelnuts
Finally sprinkle on the grated Gruyère
Bake for 35 to 40 minutes
Serve warm