REBLOCHON TARTS WITH BACON & FINGERLING POTATOES

Steps:

• In a small saucepan, cover the potatoes with cold water and bring to a boil.
• Cook over high heat until tender when pierced with a knife, about 15 minutes.
• Drain, then peel and thinly slice crosswise.
• Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels.
• Cut the slices in thirds.
• Preheat the oven to 375°F
• Pour off the bacon fat in the skillet and add the oil.
• Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching.
• Transfer the onion to a bowl; season with salt, pepper, & crushed red pepper flakes.
• Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll out the puff pastry to an 11-inch square.
• Using a plate as your guide, cut out four 5-inch rounds.
• Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
• Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden.
• Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
• Top the pastry rounds with the onion, potato slices, bacon and cheese.
• Bake for about 10 minutes, until the cheese is melted and the pastry is browned.
• Transfer the tarts to plates; serve hot or warm.