Potato Tart with Bacon, Gruyere, Mozzarella, and Rosemary: Secret Recipe Club
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While I wanted to make one of her yummy desserts, I decided to go with a savory dish since this month will be filled with cookie making. Of course, once I decided on a savory dish I immediately went to the pasta and potatoes section. I came across a potato tart with bacon and cheese that looked interesting.
Peeling and slicing the potatoes took forever. If you have a food processor that slices or a mandolin, I suggest you use it for this. The potatoes need to be very thinly sliced. In addition to the gruyere cheese I added in some mozzarella too. I also sauteed a few onions with some garlic and added it to the dish as well. The result was really tasty. The potatoes on top were crispy and the dish was cheesy and delicious. I liked the way the pie crust kept it all together and made it easy to serve. This would be a great dish to make for company.
Potato Tart with Bacon, Gruyere, Mozzarella, and Rosemary (adapted from Fifteen Spatulas )
Pie crust (I used Pilsbury refrigerated pie crust)
3 large russet potatoes
6 slices bacon
½ c. Gruyere cheese, grated
½ c. mozzarella cheese, shredded
½ onion, diced
2 garlic cloves
1 t. dried rosemary
2 t. salt
2 t. black pepper1 T. olive oil
1. Cook the bacon in a skillet over medium high heat until it is crispy. Remove from pan and drain on a paper towel. Allow to cool and then crumble and set aside.
2. Preheat the oven to 375 degrees. Put the pie crust into a pie pan and flute the edges.
3. Remove all but 2 teaspoons of bacon drippings from the skillet. Return the skillet to medium heat and add in the onions, cooking for 5-7 minutes. Add in the garlic and cook for an additional minute. Remove from heat.5. Repeat 3 more times, until there are 4 layers of potatoes. Drizzle the olive oil on top of the potatoes.
6. Bake for 45 minutes to 1 hour or until the potatoes are golden brown. Remove from oven and allow to cool 5 minutes before cutting. Serve while hot.
This sounds amazing! You can never go wrong with potatoes and cheese and making it into a tart is just genius!
Yum! I love tarts. I need to start making more savory ones. Yours looks delicious! Glad to be a part of SRC with you! Check out my Shrimp & Artichoke Tapenade Crostini recipe from this month’s reveal. Happy eating!
http://savourthesensesblog.com/shrimp-crostini-w-artichoke-tapenade-src-post/
Sometimes the recipes that take the most time yield the best results! I’ve bookmarked this one to make soon!
That is one hearty tart. I love, love, love the flavors you combined here.
This tart looks delicious. I’m with you — there are so many sweets around at this time of year, I’m most tempted by the savory recipes!
Oh this looks so good. A Potato tart with bacon and gourmet cheese – you can’t get any better than that!
I’m forever looking for new ways to cook potatoes and this looks awesome! Can’t wait to give it a try!
YAY! Glad you enjoyed the tart, my brother always asks me to make it for him when I visit…it’s his favorite! Yes, I have one of those food processor slicing disks…it takes about 30 seconds to do it all. I imagine it’s much more tedious if you’re doing it by hand.
Good Morning Heather,
Your Potato Tart looks awesome, I just love your combination of flavor for this tart. It is fun cooking with you at the SRC, have a great day!
Miz Helen