Tarte Auvergnate

Auvergne is a region in south central France, home to the city of Clermont-Ferrand. This recipe is from the region, hence the name,  and uses the local Cantal cheese.

Ingredients :

• 400g potatoes
• 4 ripe tomatoes
• 10cl olive oil
• 25g butter
• 1 pate brisée or short cut pastry, see here
• 150g Cantal cheese
• 100g lardons
• Salt

Method :

1. Wash the potatoes and cook them for 15 minutes in salted boiling water, then strain
2. Pre-heat oven to 210°C
3. Place the tomatoes for at least 30 seconds in boiling water, then immediately put them in cold water, this will make it possible to peel them
4. Once peeled, slice the tomatoes and place them in a dish, add salt and pepper, then pour the olive oil over them
5. Roll out your pastry and then transfer it to your tin (24cm round tin) and prick the base with a fork
6. Remove the rind off the cheese and slice and slice it in fine strips
7. Put the lardons in boiling water for a few minutes until they are cooked, then strain
8. Spread the lardons with 1/2 of the cheese evenly on the pastry base
9. Peel and slice the potatoes and place them on the cheese and lardons
10. Cover the potatoes with the tomato slices  and then pour the tomato marinade over them
11. Use the rest of your cheese on top of your dish
12. Cook for 30 minutes at 210°C
13. Allow to cool for 10 minutes before eating and serve with a green salad

*  Depending on where you are it may be difficult to source cantal cheese but you can replace it with a different hard cheese – cheddar would work really well with this recipe!