Reblochon, Sweet Potato and Jambon de Savoie Tart

A new recipe using Reblochon cheese from the Haute Savoie - Sweet Potato, Reblochon and Jambon de Savoie Tart

I think I may be beginning to dream in French...or maybe I just dream in French cheese, especially when I eat a lot of it! Living in the Haute Savoie this is unavoidable but also delicious so I am not complaining although my jeans sometimes do! Every recipe I see with cheese in, I look for ways of adapting it to use Reblochon and other local and seasonal ingredients - it must be the time of year, as winter approaches and the snow is falling in the Alps and when all the ski resorts burst into life!  Winter here in the Haute Savoie is a great excuse for much cheese and carb eating, meaning the classic Tartiflette appears regularly on lunch and dinner tables and menus - need to keep the energy levels up for all the skiing and mountain activities.

My endless ways to use Reblochon cheese, a speciality of the Haute Savoie, continue with a Reblochon and Sweet Potato Tart.  A great dish for a light lunch served warm or hot with a salad, as a snack with your apero or to take out hiking in the wonderful countryside of the Haute Savoie or anywhere you please!  Reblochon is widely available so you are not limited to enjoying this delicious creamy cheese with its soft umami coated rind in the Haute Savoie alone!  To read more about the history of this wonderfully versatile and delicious cheese from the Haute Savoie - read one of my earlier posts

I used sweet potato rather than potatoes for this tart to keep it lighter, you could try it with butternut squash or any pumpkin and in keeping authentic to the region I used the locally cured ham; the Jambon de Savoie.  I used the red label Reblochon as this is not as strong as the green label Fermier Reblochon - which is better on your cheeseboard.