Potato and Bacon Tart
By
Diana Adcock
@Anaid
5
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.
Ingredients
- 3 medium
- baking potatoes, sliced thin
- 2 lb
- applewood smoked bacon
- 1 lb
- oka cheese
- 1/2 lb
- cremini mushrooms, sliced
- 1/2 c
- chopped chives
- 1 Tbsp
- montreal steak seasoning or herbs de provence
How to Make Potato and Bacon Tart
- 1Preheat oven to 325 degrees.
- 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.
- 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.
- 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.
- 5Fold the bacon, one slice at a time up and over the potato mound toward the center.
- 6Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
- 7Place tart on a baking sheet, which will catch any drips during cooking.
- 8Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn.
- 9The lid will eventually come down and sit on the pan as the food cooks.
- 10When done, remove from over and carefully turn pan over and invert tart onto a serving plate.
- 11Let stand for 10 minutes, cut into 1 slices and serve.
