Ingredients

• 1 shortcrust pastry
• 100g / 4oz lardons
• 500g / 17oz potatoes, peeled
• 1 medium onion, diced
• 200g / 8oz Roquefort
• 200ml / (¾ cup plus 2 tablespoons) heavy cream
• 75g / 3oz grated Gruyère
• 1 handful of hazelnuts, roughly crushed
• Salt and freshly ground black pepper

Instructions

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

Notes

Source: Maison Travers