If you love Potatoes and Bacon, keep reading!

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 French 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 in this savory pie. 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.

Step by step photos to make and bake potato, bacon, gruyere tart – potato pie:

1. Gather all your ingredients and have them chopped, measured and ready to go. This is a very important step and makes for a successful dish.
2. To make the dough, add the flour, salt and butter to a food processor and pulse until the mixture looks like a fine meal. Add the vinegar and water.
3. Pulse until the mixture comes together and pulls away from the sides of the mixing bowl.
4. Roll out the dough on a floured surface into a 12 inch circle. This will fit into a 10 inch tart pan. Tip: Slide the removable bottom of the tart pan under the folded dough centered as shown. Drop this into the out tart pan and unfold.
5. Press the dough into the tart pan and dock holes with a fork over the bottom then freeze for 1 hour. Preheat your oven to 350°F about 30 minutes before baking to get it up to temp. While the dough is chilling get the fillings ready.
6. Peel sand slice the potatoes as thin as possible to allow for a faster bake time then place them in water to keep them from browning. Place the onions in a large skillet with olive oil on medium heat and sauté until translucent. Sprinkle with the herbes de Provence and salt then set aside and allow to cool.
7. Mix the brown sugar, black pepper and nutmeg in a small bowl. Microwave the diced bacon until just about crispy, discard the grease then add to a small skillet on medium heat and toss in the brown sugar mixture. Stir to combine until the sugar has melted into the bacon. Set this aside and allow to cool.
8. Blind bake the tart shell after it has chilled for 1 hour then brush the bottom and sides with the beaten egg wash all around the bottom and sides of the tart shell while it is hot. This will seal the tart shell.
9. Drain and pat dry the sliced potatoes then arrange in concentric circles around the tart shell until all have been inserted.
10. Add the onion mixture over the potatoes.
11. Place the half the bacon mixture and then half the grated Gruyere cheese then repeat in layers until all has been placed on top. Bake for 30 minutes.
12. Test with a toothpick to see if the potatoes are done. If they are soft, it is done and if you still feel a bit of crunch or firmness in the potatoes continue to bake. Tip: Turn on your broiler for the last couple minutes and watch carefully to brown the cheese on top. Delicious!

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!

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.

By the way,  don’t forget to share this recipe with your friends, spread the love!

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