POTATO, GREEN ONION & BACON TART
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Autumn is the season for enjoying many varieties of hearty vegetables, cheeses and charcuteries (ham, pâté, terrine, etc.). I love baking simple savory dishes such as vegetable tarts, quiche, feuilletés (baked puff-pastry), gratins, tartine and pizza… for lunch, snacks/appetizers or for dinner.
This recipe is a favorite that I bake often and everyone loves. I enjoy it with a garden salad or soup for lunch or dinner. If there is any left over, it becomes a great late-night snack, but it will keep well in the refrigerator for a few days.
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- 1 pound Yukon gold potatoes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 slices bacon
- 2 sprigs fresh parsley, minced
- 1/3 cup sliced green onion
- 3 ounces Swiss cheese (Emmental or Gruyère), grated
- 1 savory short-crust dough**
- About ¾ cup heavy cream
- Gather all ingredients first. Have four individual tart pans or one 11-inch tart pan with a removal bottom ready (butter and dust with flour).
- Preheat oven to 400 F.
- Peel the potatoes and slice about ¼ inch thick. In a large baking pan or dish, layer the potatoes and drizzle with the olive oil, then sprinkle lightly with salt and pepper. Layer the bacon slices over the potatoes. Bake for 20-25 minutes.
- Remove the potatoes from the oven. The bacon slices should be slightly crispy and the potatoes soft. Cut the bacon into large chunks.
- In a large bowl, combine potatoes, bacon, green onion and parsley. Add the Swiss cheese and mix well.
- Divide the mixture into four individual tarts or one large. Roll out the dough until slightly larger than each tart pan or the baking dish, and transfer to the pans or dish.
- Add the potato mixture and pour in enough cream to fill the pans/dish halfway. Bake for 15-20 minutes until the cheese is fully melted and it is golden brown on top.
- Serve warm with mixed green garden salad.
- ** Savory Short-crust Dough (Pâte Brisée)
- Makes enough for one 11-inch tart shell
- 2 ½ cups (370g) all-purpose or cake flour
- 10 tablespoons (1 ¼ sticks) cold unsalted butter, cut into cubes
- ¾ teaspoon salt
- 1 egg, lightly beaten
- ¼ cup cold water
- Gather all ingredients first.
- Put the flour in a medium-size bowl. Mix the butter into the flour until if forms small chunks.
- Add the salt, and with your hands mix all until roughly combined. Add the egg and water. Mix again with your hands until well combined. Shape into a ball, wrap in plastic, and chill in the refrigerator for 1 hour before using, or until up to 2 days.
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