Alsatian Potato and Bacon Tart

1. 1

   Preheat the oven to 500.

2. 2

   In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain.

3. 3

   Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes.

4. 4

   Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick.

5. 5

   Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.

6. 6

   On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle.

7. 7

   Transfer to a lightly floured baking sheet, stretching it back into the rectangle.

8. 8

   Stir the creme fraiche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around.

9. 9

   Scatter the bacon on top.

10. 10

    Bake the tart for 12 minutes, or until the edges are browned.

11. 11

    Cut into squares and serve hot.

* Per serving · 4 servings · Values may vary.