Bacon Potato Tart

By Lsweetnell

First of all the original recipe just calls for bacon, potatoes, salt and pepper and cheese. Thats it.

-For a larger group. You could make this in a 9 X 13 baking dish and weave the bacon the bottom and on top. Double the amount of all ingredients to make the larger 9 X 13 version.

-Remember to use the parchment. Turn out on a large platter or cover a cookie sheet with foil and turn the tart out on that.


-Also, remember to put the foil lined cookie sheet on top of the tart and then turn it up side down to release the tart.


-I added a small about of thyme to this recipe for flavor.

-Additionally, I have added butter and a little cream, just a little, so that the potatoes will not be dry. Do not over do with the cream or your tart will be too wet.


-The slight dip into butter with salt and pepper will ensure that each slice has flavor and the cream will help that the tart is not so dry. I would rather have it fall apart a little than have a lovely to look at dry tart.


-Remember to let it cool for 10 minutes before serving.

-Don't be surprised if the bacon is not long enough, before going over the edge of the pan you might need to add another slice of bacon in order to cover the dish with bacon.


-Serves six to eight. Big dinner-make two.

Ingredients

• 1-2 lbs favorite bacon
• 6 or 7 medium potatoes, sliced thinly
• 1/2 stick butter
• 1/2 tsp thyme
• 1 tsp salt
• 1 tsp pepper
• 4 Tbsp heavy cream, (maybe less) (You only need to smear the cream and thyme over the potatoes, then the cheese)
• 1 8 oz pkg shredded cheddar cheese
• parchment paper to line pan

Details

Adapted from diyncrafts.com

Preparation

Step 1

Since the bacon forms the outside crust, you’ll need to make sure that it doesn’t stick to the pan on the bottom, so for this reason, you’ll need to line the pan with some parchment paper. Now, this next part of placing your bacon is very important because you have to get it right. Place one piece in the center and let it hang over the edge. For the next piece, you need to flip it around the other way and place it slightly offset from the center. Continue this alternating placement until your pan looks as if it’s literally made of bacon.


Now for the potatoes… When you’re picking out your produce, pick the standard baking (russet) potatoes – these have a higher starch content which means that your tart will hold together better. Then you just need to slice the spuds as thin as you can, and as uniform as you can. Melt butter in a medium bowl, add a dash of salt and pepper. As you are placing the potatoes dip each slice in the butter, salt and pepper mixture. Place them in one layer on top of the bacon, sprinkle with a little more salt and pepper, smear just one scant tsp of the heavy cream mixed with the thyme, over the potatoes and then top off with grated cheese. Add a few more layers just like these that eventually taper up into a point almost. Then you can tuck it all in by folding your bacon over the top.

Put your bacon tart on an oven tray (to catch all that sputtering bacon fat) and stick it in the oven for about two and a half hours on 350°F (175°C). Take the tart out of the oven, flip it over, let cool for 10 minutes, slice it.