Best Bacon And Potato Tart Recipes

BACON, POTATO AND CHEESE TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
• Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
• Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

POTATO, BACON, AND CHEDDAR TART

Steps:

• Preheat oven to 350°F with rack in middle position. (A) Place 1 bacon slice in a 10-inch cast-iron skillet so that one end starts in center of skillet and extends along bottom and up side of skillet, allowing the other end to hang over skillet edge. Repeat process using remaining bacon slices, working in a circular pattern and overlapping slices slightly to completely cover bottom and sides of skillet. To reduce the thickness of overlapped bacon in center of skillet, stagger every other slice starting 2 inches from center (creating a longer overhang). Once all bacon is in place, flatten the center using the palm of your hand, ensuring there are no gaps in bacon. Sprinkle 1 teaspoon pepper evenly over bacon.
• Stir together onion, garlic, rosemary, thyme, sage, and tarragon in a medium bowl; set aside.
• Sprinkle about 1/2 cup cheese in an even layer over bacon in bottom of skillet. Starting around the inside edge of skillet and working in toward the center, arrange potato slices in concentric circles, overlapping slices by about 1/3 inch, until bottom of skillet is covered with a single layer of potatoes. Sprinkle evenly with 1/4 teaspoon pepper, 1/2 teaspoon salt, and about 1/3 cup onion mixture. Repeat layering process 5 times using remaining cheese, potatoes, pepper, salt, and onion mixture (sprinkle any remaining cheese over final layer). After each layer of potatoes, firmly press down to compact layers. Once all layers are in place, potato mixture will be mounded above rim of skillet.
• Fold overhanging bacon neatly up and over top of potato mixture, working in a circular pattern and ensuring there are no gaps. To prevent the bacon from shrinking back during cooking, place a 5-inch parchment paper circle on center of tart; top with a small (about 6 inch) ovenproof lid. Place skillet on a rimmed baking sheet.
• Bake tart in preheated oven until bacon is browned around edge of skillet, about 1 hour and 30 minutes. Remove parchment paper and lid. Continue baking until bacon is crisp and a wooden pick inserted in potatoes comes out easily, about 1 hour and 30 minutes, tenting with aluminum foil after 30 to 40 minutes to prevent overbrowning.
• Remove tart from oven. Carefully pour off skillet drippings; discard or reserve for another use. Let tart rest in skillet 10 minutes. Using a spatula, loosen bottom and sides of tart; invert onto a rimmed baking sheet. Pat gently with paper towels to remove excess grease. Invert tart onto a serving plate. Slice into wedges, and serve hot.

POTATO, GREEN ONION AND BACON TART

Steps:

• On floured surface, roll out tart dough about 1/8" thick. Set dough on tart pan and gently press into bottom and sides of pan. Using rolling pin, roll over top of pan to cut off excess dough. Freeze 30 minutes. Preheat oven to 425 degrees. Line tart shell with prchment; fill with pie weights. Bake 10 minutes. remove weights and paper; bake 5-8 minutes. Cool 5-10 minutes. Bring saucepan of salted water to boil over medium high heat. Simmer potatoes until just tender 4-6 minutes. Drain in colander. Place half of cheese slices on bottom of crust. Layer half of potatoe slices on cheese in overlapping pattern. Sprinkle half of bacon and green onions on top; lightly season with salt and pepper. Repeat layering with remaining potatoes, bacon and green onions; top with remaining cheese. Pour cream evenly over tart. Bake about 25 minutes. Let tart stand 5 minutes; remove from pan.

BACON AND POTATO TART

Steps:

• Dust your work surface lightly with flour and unfold the puff pastry. Use a rolling pin, roll out the pastry to a 13-inch square then use your fingers to press the dough onto the bottom and sides of a 10 inch tart pan with removable bottom. Fold over any overhanging pastry into the pan to make a thick crust. Prick the bottom of the pastry with a fork. Place in the freezer for 5 to 10 minutes until firm. Heat the oven to 400 degrees F. Place a piece of parchment on top of the puff pastry and weigh down with dried beans. Place on a sheet tray and bake for 15 minutes. Remove tart shell from oven and take off the parchment and beans. Use the back of a spoon to press down the pastry if it has puffed up on the bottom. Whisk together the eggs, milk, thyme and a big pinch of salt and pepper in a large bowl until smooth. Add the potatoes to the tart shell by beginning on the outer edge and arranging in a concentric circle. Make two layers of potatoes and sprinkle half the bacon and half the cheese in between the layers. Season each layer with salt and pepper. Slowly pour the egg mixture over the potatoes and top with remaining bacon and cheese. Dot with butter. Bake for 45 minutes, checking on the crust about halfway through baking, and cover with foil if it gets too dark. Bake until golden and potatoes are cooked through. Let cool for 15 minutes before slicing. Tip: This tart can be served warm or at room temperature so making ahead of a time is no problem. Recipe reprinted by permission of Cooking.com. All rights reserved.