So, are you ready for a totally comforting and scrumptious dinner recipe? Potato, bacon, Gruyere tart, similar to a quiche minus the all the eggs.
Savory tarts are so versatile because you can go as far as your imagination will take you. Mine brought me here, to a potato, bacon, Gruyere tart that is the perfect meal to make on a Saturday, or Sunday evening, or anytime really. I like to pair this rustic tart with a side of delicious greens drizzled with a simple pomegranate vinaigrette. The ingredients for this tart are ones I always have on hand in my pantry/fridge. Making this tart is quick and easy since you can do some of the steps while your tart shell is cooling in the fridge.
Layer it up!
This potato, bacon, Gruyere tart is put together in layers. My ONLY word of advice is: slice the potatoes as thin as you can so they cook quickly. I find that using my chef knife works the best, especially when I don’t want to drag out the mandolin. While you can season with any herb you want, I prefer using herbes de provence (my very own blend). Check out the recipe, it contains lavender, YES, lavender!
The Gruyere cheese is certainly THE star ingredient. Shredding the cheese helps to give an even coating on the potatoes. I can probably say that Gruyere is among my favorite cheeses. I like to eat it on a piece of toasted baguette and top it with a dollop of apricot jam. My father who was of French descent would often have cheese, bread, with a fruit jam after a meal. However, if Gruyere is too strong for you, try a regular Swiss cheese for a milder flavor.
In conclusion, I hope you will find in potato, bacon, Gruyere tart a pleasant addition to your recipe collection. Finally, but almost as important, if making the crust from scratch is not your cup of tea, no worries! A pre-made crust works just as well. Been there, done that!
By the way, don’t forget to share this recipe with your friends, spread the love!
Potato, Bacon, Gruyere Tart
- 2 potatoes large baking type, peeled and sliced thin
- 2 tsp olive oil
- 1 onion medium size, sliced thin
- 2 tsp herbs de Provence
- 1 tsp Kosher salt
- 4 slices bacon diced
- 1/2 tsp brown sugar
- 1/4 tsp black pepper
- 1 dash nutmeg
- 1 cup Gruyere shredded
- 1 Tbsp curly parsley (optional) finely chopped as a garnish
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.
Slice potatoes as thinly as possible. Place in water to keep them from turning brown.
In a skillet heat olive oil on medium and saute onion slices until soft and translucent. Sprinkle with herbes de Provence and salt.
Place the brown sugar, pepper and nutmeg in a small bowl. In a separate skillet cook the bacon until it starts to crisp, sprinkle with brown sugar mixture. Remove from stove.
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.
Remove from oven and garnish with parsley.