REBLOCHON TARTS WITH BACON AND FINGERLING POTATOES

Steps:

• 1. In a small saucepan, cover potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with knife,about 15 min. Drain, peel then slice thinly crosswise 2. Meanwhile in a medium skillet cook bacon until crisp, 5 min transfer to paper towels. Cut slices into 1/3s 3. Preheat oven to 375. Pour out bacon fat and add oil. Add onion and cook over medium heat stirring frequently until softened and browned, 15 min. Add water as nessicery, 1 tbs at a time to prevent scorching, transfer onion to bowl 4. Line a baking sheet with parchment paper. On a lightly floured surface roll out puff pastry to an 11 inch square. Using a plate as a guide cut 4 5-inch rounds. Transfer to baking sheet and prick all over with a fork 5. Bake rounds for 8 min till puffed/ light gold. Use back of fork to deflate rounds, bake 4 more min 6. Top with onion, potato, bacon, cheese. Bake 10 min