by FifteenSpatulas
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FifteenSpatulas's Notes:
Expand1 recipe simple pie crust, below Ask a question about this ingredient
5 large Russet potatoes Ask a question about this ingredient
12 ounces center cut bacon Ask a question about this ingredient
1 cup Gruyere, grated Ask a question about this ingredient
1/2 teaspoon rosemary, dried Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
Cook the bacon in a skillet over medium heat until it's nice and crispy. It should take about 10 minutes for it to fully crisp up. Drain the bacon on a paper towel, and pat the excess grease off. Once the bacon has cooled, crumble or chop it up into small bits.
Ask a question about this stepPreheat the oven to 375 degrees F.
Ask a question about this stepPeel the potatoes, then slice them into 1/8" thick rounds using a mandolin or a knife.
Ask a question about this stepLine the potato slices up side by side in one even layer on top of your prepared tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
Ask a question about this stepRepeat 3 more times, until you have 4 layers of potatoes.
Ask a question about this stepDrizzle 1 tbsp extra virgin olive oil on top and bake for 45 minutes. Serve your tart while it's hot.
Ask a question about this step12 ounces all purpose flour, unbleached Ask a question about this ingredient
1/2 cup unsalted butter, very cold Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
3/4 cups ice cold water Ask a question about this ingredient
Whisk together the flour, sugar, and salt in a large bowl.
Ask a question about this stepCut the butter into small chickpea sized cubes, and drop them into the flour. Using a pastry cutter (or a strong fork), blend the butter into the flour, making sure you leave little pea sized bits of butter visible in the crumbs. This will give you that flaky crust you want.
Ask a question about this stepAdd 1/2 cup of the water, and stir with a spatula. If needed, add in the last 1/4 cup, 1 tbsp at a time, until the dough holds together. Wrap the dough up in plastic wrap and refrigerate the dough for at least an hour before rolling it out.
Ask a question about this stepI'm about to make my second one this week =) Except this one I'm making for my brother. It's so delicious!
Yum, this sounds so good! Gorgeous photo too.
Thank you!!! I just had some potato tart for breakfast. Such good leftovers! By the way, your carrot cake ice cream looks REALLY good!
Oh my. You have all my favorite ingredients in this one. I will save it and give it a go. Thanks!
It is seriously an incredible dish. I ate half of the entire tart by myself in a day LOL. It's so good!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
This is a keeper for me:-) Potatoes and bacon are always 2 of my fav things!