Tarte Robuchon

Tarte Robuchon is a potato cake created by the famous French chef Joël Robuchon. It is a simple but refined recipe that enhances the flavor of potatoes combined with ingredients like butter and cheese. Here is the traditional recipe:

Ingredients

• 1 kg of potatoes, preferably of the floury type
• 100 g of soft butter plus a little to grease 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 pan if you prefer.
2. Boil the potatoes in salted water until they become soft.
3. Drain the potatoes and let them cool slightly. Then, peel them and pass them through a potato ricer to obtain a very fine puree.
4. Mix the butter into the mashed potatoes, also adding the salt, pepper, and nutmeg to taste.
5. When the potato mixture is smooth and well combined, add the yolks and grated cheese, mixing until you obtain 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 tarte 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 main course accompanied by a salad.

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