Potato and Bacon Tart

By Trix

Ingredients

• 2 lbs room temperature bacon
• 1 onion diced or left in rings
• 3 minced garlic cloves
• 2 tbsp minced thyme
• 3 cups grated cheddar or Gruyere
• 6 large high starch potatoes
• salt and pepper

Preparation

Step 1

Line a cast skillet with parchment paper. Spray with a light coating of vegetable oil. Trim the papers edge so that it just clears the top edge of the pan. Arrange bacon in a radial pattern from the centre to over the outer edge. Ends hang over the edge. Overlap bacon slightly and stagger every second one so that it is not thicker in the middle. Flatten centre area leaving no holes through the bacon. Pepper bacon and sprinkle 3 tbsp of cheese. Without peeling potatoes slice 1/4 inch thick and layer on bottom overlapping in a circle. Season layers with salt and pepper. Alternate onion, potato, cheese, garlic, and thyme pressing down firmly each layer. Continue over top edge of pan. Inset the last few layers an inch or so from the previous layer. Taking one slice at a time , fold the bacon over the top of the tart. Cut a piece of parchment and put on top of tart before putting on lid. Put on baking sheet and cook for 2-3 hours. Use thin knife to check for doneness. Pour off any excess fat. Let tart stand for a few minutes... Invert on cutting surface and slice into wedges. Serve with a dollop of creme fraiche. 1 cup of heavy cream and 1 tbsp buttermilk combined and kept in fridge for at least 12 hours to thicken.