Alsatian Potato and Bacon Tart

By west757

An elegant and east tart by Melissa Clark. Fantastic for company.

Ingredients

• 6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces
• 1 medium onion, thinly sliced
• 1 medium baking potato, peeled and coarsely shredded
• 2 teaspoons sherry vinegar
• 2 teaspoons snipped chives
• 1 teaspoon chopped sage
• Salt and freshly ground pepper
• 1/2 pound prepared pizza or bread dough, thawed if frozen
• 1/4 cup crème fraîche
• 1/8 teaspoon freshly grated nutmeg

Preparation

Step 1

Preheat the oven to 500°. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain. Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes. Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.
On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle. Transfer to a lightly floured baking sheet, stretching it back into the rectangle.
Stir the crème fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot.