Camembert, sun-dried tomato, and potato tart recipe

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The inspiration for this tart came from a French dish of cheese, bacon, and potatoes called tartiflette. A wheel of soft, melty cheese is the star of this dish. The wheel is sliced through the middle, cut into wedges, then arranged cut side down over the tart. As the tart bakes, the rind forms a crisp crust and the cheese melts out over the filling and into the crevices, binding the potatoes and crust together. We chose creamy, pungent Camembert for the cheese and swapped out the usual bacon for sun-dried tomatoes. Their concentrated, salty-sweet flavor and satisfying texture worked perfectly with the rich cheese and buttery crust. For the potatoes, we sliced Yukon Gold potatoes and browned them in a skillet before spreading them in the tart shell and topping them with the cheese. If you can’t find a wheel of Camembert, look for wedges that you can slice in half. Depending on the ripeness and style of the cheese used, the cheese may melt less and range in mildness of flavor.

  • Yield: 4 to 6 Servings
  • Total Time: 1 Hour 15 Minutes


  • 2 tablespoons unsalted butter
  • 1 onion, halved and sliced ¼ inch thick
  • 1 pound Yukon Gold potatoes, peeled and sliced ¼ inch thick
  • 2 teaspoons minced fresh thyme
  • Salt and pepper
  • ½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
  • 1 recipe PressIn Tart Dough, baked and cooled cheese
  • 1 (8-ounce) wheel Camembert
How to Make It
  1. 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, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until potatoes are completely tender and lightly browned, 8 to 10 minutes. Stir in sun-dried tomatoes.
  2. 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.
  3. Bake tart on rimmed baking sheet until golden and cheese is melted and bubbling, 25 to 35 minutes, rotating sheet halfway through baking.
  4. Let tart cool on baking sheet for at least 10 minutes. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Serve warm.

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