POTATO BACON CHEDDAR TART
This recipe was posted on a facebook group I am in, and mentioned adding more potatoes than this originally called for. The original recipe is from Michael Smith.
Provided by Megan Stewart
Categories Potatoes
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 350 °F (180 °C). Carefully arrange the bacon in a radial pattern from the center of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking pan; arrange the bacon so that it fits along the bottom of the pan, continuing up and over the sides. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center, stagger every other piece, starting it 2 inches (5 cm) from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with lots of pepper and then sprinkle on several spoonfuls of the shredded cheddar. Slice the potatoes as thinly and uniformly as you can, about 1/4 inch (6 mm) thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix together the onion and garlic and sprinkle some of the mixture onto the potatoes. Continue with a layer of the shredded cheese. Cover with another layer of the potato, pressing it down ï¬rmly before continuing with alternate layers of the potatoes, onion mixture and cheese, insetting each a bit from the edge of the pan until the top is 1 inch (2.5 cm) or so higher than the pan's rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This will prevent the bacons ends from pulling back and shrinking during cooking. Place the pan on a baking sheet and bake for at least 2 1/2 to 3 hours. You'll know it's done when a small, thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for 15 minutes and then invert it onto a cutting surface. Slice into wedges and serve immediately.
- 2. Variation Try mixing a few spoonfuls of your favourite fresh herb into the onion mixture. Thyme, rosemary and tarragon all work well.
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Destiny Matthew
[email protected]This tart was amazing! It was the perfect combination of flavors and textures. I will definitely be making this again.
George Linkwa
[email protected]This tart was a bit too bland for my taste. I think I would add some more spices next time.
Sukhi Rallh
[email protected]I'm not a huge fan of quiche, but this tart changed my mind! The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again.
Muhein Molla
[email protected]I love this recipe! It's so easy to make and it always turns out great. I've made it for parties, potlucks, and even just for a weeknight dinner. It's always a hit!
Abdul Razzaque
[email protected]This recipe was a bit too rich for my taste. I think I would cut down on the amount of butter and cheese next time.
Maria Nampijja
[email protected]I followed the recipe exactly and my tart turned out perfectly! It was golden brown and bubbly, and the filling was creamy and delicious. I will definitely be making this again.
Imranminhas Imranminhas
[email protected]This tart was good, but not great. I found the crust to be a little too dry. I would probably try a different recipe next time.
DILBAR KHAN
[email protected]This tart is the perfect comfort food! It's cheesy, flavorful, and so satisfying. I love that I can make it ahead of time and it still tastes great.
Lesa Kirby
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious! I added some sautéed mushrooms and onions instead and it was perfect.
Kinan Zeineldeen
[email protected]I made this tart for a brunch party and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this again.
Kamra Bhatti
[email protected]This recipe was easy to follow and the tart turned out great! I used a pre-made pie crust to save time, and it still came out perfect.
Usar Usar
[email protected]This tart was absolutely delicious! The crust was flaky and buttery, the potatoes were perfectly cooked, and the bacon and cheddar added the perfect amount of flavor. I will definitely be making this again!
Solomon Mbebene
[email protected]I'm not a huge fan of potatoes, but this tart changed my mind! The combination of flavors and textures was amazing. I'll definitely be making this again.
Pa Pux
[email protected]This potato bacon cheddar tart was a hit at our last potluck! It was cheesy, flavorful, and so easy to make. I will definitely be making this again.