Tarte Robuchon

The Tarte Robuchon is a potato tart created by the famous French chef Joël Robuchon. It’s a simple yet sophisticated recipe that enhances the flavor of potatoes in combination with ingredients like butter and cheese. Here is the traditional recipe:

Ingredients

• 1 kg of potatoes, preferably a floury type
• 100 g of soft butter plus a little for greasing the pan
• Fine salt and freshly ground black pepper
• 100 g of Emmental or Comté cheese, grated
• 2 egg yolks
• Grated nutmeg, to taste

Preparation

1. Preheat the oven to 180°C (350°F) and grease a round pan with a little butter. You can also use a quiche mold if you prefer.
2. Boil the potatoes in salted water until they are soft.
3. Drain the potatoes and allow them to cool slightly. Then, peel them and pass them through a potato ricer to achieve a very fine puree.
4. Mix the potato puree with the butter, adding salt, pepper, and grated nutmeg to taste.
5. When the potato mixture is smooth and well combined, add the egg yolks and grated cheese, stirring until you have a homogeneous mixture.
6. Spread this potato mixture into the prepared pan, leveling it with a spatula or the back of a spoon.
7. Bake the tart in the preheated oven for about 20-30 minutes or until the surface becomes golden and crispy.
8. Serve the Tarte Robuchon hot, as a side dish or a main course accompanied by a salad.

To give this recipe an Italian touch, you might consider adding grated Parmesan cheese instead of the suggested cheese or enrich it with a pinch of Italian herbs, such as rosemary or thyme, for an extra touch of flavor.