Bacon and Potato Tart
A few weeks ago, my husband and I were having people over for Sunday dinner and we wanted to keep it simple for the meal. I didn’t want to spend my whole night in the kitchen not enjoying my company so I kept everything simple and delicious!
One of the sides I made was this wonderful bacon and potato tart. I figured we would have leftovers, but every last crumb was enjoyed!
All purpose flour
1 sheet of thawed puff pastry
5 large eggs- I used farm fresh eggs
1/4 cup whole milk
1 teaspoons chopped fresh thyme leaves
2 medium Yukon gold potatoes- peeled and thinly sliced- I used a mandolin
5 slices of Circle B Ranch Hickory Smoked Bacon– you can use our nitrate free bacon as well- Cooked and crumbled
1/2 cup finely shredded Parmesan
2 tablespoons butter
Pink Himalayan salt and freshly ground black pepper
Heat your oven to 400 degrees.
Lightly dust your counter top or work surface lightly with flour and unfold the puff pastry. Use a rolling pin, roll out the pastry to about a 13 inch square. Place your square in a 10 inch tart pan, that has a removable bottom, and then use your fingers to press the dough onto the bottom and sides. Prick the bottom of the pastry with a fork. Place in the freezer for 5 to 10 minutes until firm.
Once it is firm, place your tart pan in the oven for 15 minutes. Remove and let sit to the side. If it puffs a little, use the back of a spoon to press it back down.
In a bowl whisk together eggs, milk, thyme and a big pinch of salt and pepper until smooth.
Place the potatoes in the tart shell by starting at the outer edge arranging them in a circle. Make two layers of potatoes and sprinkle half the bacon and half the cheese in between the layers. Season each layer with salt and pepper.
Slowly pour the egg mixture over the potatoes and top with remaining bacon and cheese. Place the butter through out the entire dish.
Bake for about 45 minutes. Check on the crust about halfway through baking, if it looks too dark, cover with foil if. Bake until golden brown and when potatoes are fully cooked.
Let sit for about 10-15 minutes before serving.
I put the tart together and put it in the oven when my guests started to arrive. My whole house was filled with the aroma of bacon and everyone couldn’t wait to try what I had made! It really was a hit and I plan on making this again!