potato and bacon tart
(1 rating)
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This is a Michael Smith recipe that I have fiddled with over the years. It makes for a wonderful lunch with a Salad, a loaf of warm bread and white wine.
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(1 rating)
yield
6 serving(s)
prep time
40 Min
cook time
3 Hr 30 Min
method
Bake
Ingredients For potato and bacon tart
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3 mdbaking potatoes, sliced thin
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2 lbapplewood smoked bacon
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1 lboka cheese
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1/2 lbcremini mushrooms, sliced
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1/2 cchopped chives
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1 Tbspmontreal steak seasoning or herbs de provence
How To Make potato and bacon tart
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1Preheat oven to 325 degrees.
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2Line 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.
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3When 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.
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4Sprinkle 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.
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5Fold the bacon, one slice at a time up and over the potato mound toward the center.
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6Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
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7Place tart on a baking sheet, which will catch any drips during cooking.
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8Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn.
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9The lid will eventually come down and sit on the pan as the food cooks.
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10When done, remove from over and carefully turn pan over and invert tart onto a serving plate.
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11Let stand for 10 minutes, cut into 1 slices and serve.
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