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baking potatoes, sliced thin
applewood smoked bacon
cremini mushrooms, sliced
montreal steak seasoning or herbs de provence
Preheat oven to 325 degrees.
Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge.
When the entire surface of the pan has been covered, sprinkle with seasoning of choice and add 2 layers of sliced potatoes to cover the bottom.
Sprinkle with grated cheese and repeat layers until they are slightly above the top of the pan. Make sure to layer the mushrooms in the middle of the tart.
Fold the bacon, one slice at a time up and over the potato mound toward the center.
Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
Place tart on a baking sheet, which will catch any drips during cooking.
Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn.
The lid will eventually come down and sit on the pan as the food cooks.
When done, remove from over and carefully turn pan over and invert tart onto a serving plate.
Let stand for 10 minutes, cut into 1 slices and serve.