POTATO, BACON, GRUYERE TART - POTATO PIE RECIPE
You'll love this tasty potato, bacon & gruyere tart! A lovely savory cheesy tart with sweet onions, salty bacon and a nice hint of herbs with my own special blend of herbes de provence.
Provided by Analida Braeger
Categories Main dish
Time 45m
Number Of Ingredients 17
Steps:
- To make the crust: In a food processor place flour, salt and butter. Pulse until mixture becomes a fine meal. Add the vinegar and the cold water. Keep pulsing until the mixture comes together.
- Remove from food processor and dust with flour. On a floured surface roll out into a 12" circle. Fit into a 10" tart pan. Poke bottom with a fork, cover and place in the freezer for 1 hour.
- Preheat oven to 350°F.
- Blind bake for 10 minutes. Remove from oven and immediately brush the bottom and sides with egg wash while hot. This will seal the tart shell.
- Slice potatoes as thinly as possible. Place in water to keep them from turning brown.
- In a skillet heat olive oil on medium and sauté the onion slices until soft and translucent. Sprinkle with herbes de Provence and salt. Set aside to cool.
- Place the brown sugar, pepper and nutmeg in a small bowl. Microwave the diced bacon until just about crispy. Discard the grease and place the bacon in a small skillet on medium heat then add the brown sugar mixture. Stir until the sugars dissolves into the bacon. Set aside and allow to cool.
- Arrange the potatoes forming concentric circles all around the bottom of the tart. Place half the onions on top. Next, add half of the Gruyere cheese, and half of the bacon. Repeat the process.
- Bake for about 30 minutes, or until the potatoes are soft when tested with a toothpick. Tip: When the potatoes are soft turn on the broiler and watch carefully to brown the cheese on top then serve.
- Remove from oven and garnish with parsley.
Nutrition Facts : Calories 329 kcal, Carbohydrate 23 g, Protein 10 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 76 mg, Sodium 573 mg, Fiber 2 g, ServingSize 1 serving
POTATO TART WITH BACON, GRUYERE, AND ROSEMARY
This heavenly Potato Tart layers thin slices of russet potatoes, bacon, gruyere, and rosemary in a flaky pie crust. It's a special recipe that's perfect for brunch!
Provided by Joanne Ozug
Categories Brunch
Time 2h30m
Number Of Ingredients 7
Steps:
- Cook the bacon in a skillet over medium heat until it's nice and crispy (about 10 minutes). Drain the bacon strips on a paper towel, and pat the excess grease off. Crumble or chop your bacon up into small bits.
- Preheat the oven to 375 degrees F.
- Peel the potatoes, then slice them into 1/16″ thick rounds using a mandolin or a knife.
- Line the potato slices up side by side in one even layer inside the unbaked tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
- Repeat 3 more times, until you have 4 layers of potatoes. Drizzle 1 tbsp of extra virgin olive oil on top, and if you are using a tart pan with a removable bottom, place the tart on a sheet pan so butter doesn't drip out from the bottom and burn in your oven.
- Bake for 45 minutes. Enjoy!
Nutrition Facts : Calories 675 kcal, Carbohydrate 70 g, Protein 19 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 805 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BACON, POTATO AND CHEESE TART
A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.
Provided by BAREFOOTBLONDE
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g
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