Potato, Bacon, Gruyere Tart - Potato Pie Recipe

Try a savory tart! 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. | ethnicspoon.com

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.

4.92 from 12 votes

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Course: Main dish

Cuisine: French

Keyword: bacon and cheese, savory tart, scratch recipe, tart baking

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 329kcal

Author: Analida Braeger

Ingredients

Dough

1 ¼ cup flour
½ tsp salt
7 Tbsp unsalted butter cut into small pieces
1 tsp apple cider vinegar
2 ½ Tbsp water cold
1 egg beaten + 1 Tbsp. water for egg wash

Filling

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
½ tsp brown sugar
¼ tsp black pepper
1 dash nutmeg
1 cup Gruyere shredded
1 Tbsp curly parsley (optional) finely chopped as a garnish

Instructions

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.

Notes

Frequently Asked Questions:

Can I make this tart crust dough in advance and freeze it? The first way would be to roll out the dough and press it into the tart pan. You can freeze this for up to three months wrapped in foil and then placed in a tightly sealed container or freezer bag. Remove the frozen tart shell from the freezer then bake. For best results use the dough within three months.
How long can I store the finished tart? It is best to eat this tart fresh baked. It will last for 3 days in the refrigerator but the crust will start to get a bit softer. Wrap the tart with foil or plastic wrap while in the refrigerator.
Can I freeze the finished tart? No, since this tart contains potatoes it does not freeze well as they have a very unpleasant texture when thawed.
Can I reheat the tart in the oven from the refrigerator? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm in the center. A smaller portion will take less time. If half of the tart is left it will take less time to heat up the center.

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