Country "Tart" with Roasted Fingerling Potatoes & B

Name: Country "Tart" with Roasted Fingerling Potatoes & Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sour cream; 1/2 cup GREY POUPON Country Dijon Mustard; 2-1/2 Tbsp. fresh thyme, chopped; 40 squares frozen puff pastry squares (5 inch), thawed; 6 each eggs, beaten; 1 qt. OSCAR MAYER Bacon, cooked, chopped and divided Rite Aid 2 For $7.00 thru 02/06; 2-1/2 qt. canned artichoke hearts, drained, quartered; 2-1/2 qt. fingerling potatoes, roasted, cut into 1/4-inch-thick slices; 1 qt. grape tomatoes, cut in half; 6-1/2 Tbsp. red onions, finely chopped; 2-2/3 cups feta cheese, crumbled; 2-2/3 cups jarred sun-dried tomatoes, drained, chopped; 1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; 2-1/2 cups frisee; 1-1/4 cups yellow peppers, brunoise; to taste cracked black pepper

Servings: persons

2 cups sour cream
1/2 cup GREY POUPON Country Dijon Mustard
2-1/2 Tbsp. fresh thyme, chopped
40 squares frozen puff pastry squares (5 inch), thawed
6 each eggs, beaten
1 qt. OSCAR MAYER Bacon, cooked, chopped and divided Rite Aid 2 For $7.00 thru 02/06
2-1/2 qt. canned artichoke hearts, drained, quartered
2-1/2 qt. fingerling potatoes, roasted, cut into 1/4-inch-thick slices
1 qt. grape tomatoes, cut in half
6-1/2 Tbsp. red onions, finely chopped
2-2/3 cups feta cheese, crumbled
2-2/3 cups jarred sun-dried tomatoes, drained, chopped
1 qt. KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
2-1/2 cups frisee
1-1/4 cups yellow peppers, brunoise
to taste cracked black pepper

1
Mix sour cream, mustard and thyme.
2
Place pastry squares in parchment paper-lined sheet pans; brush edges with egg.
3
Spread each square with 1 Tbsp.
4
mustard mixture to within 1/4 inch of edges; top each with about 1 Tbsp.
5
bacon, 1/4 cup each artichokes and potatoes, about 2 Tbsp.
6
grape tomatoes and 1/2 tsp.
7
onions.
8
Bake in 400 degrees F-convection oven 5 to 7 min.
9
or until golden brown.
10
Remove from oven; top each tart with about 1 Tbsp.
11
each feta cheese and sun-dried tomatoes, 1/2 Tbsp.
12
vinaigrette and 1 Tbsp.
13
of the remaining bacon.
14
For each serving: Toss 1/2 cup frisee with 1 Tbsp.
15
of the remaining vinaigrette; place on top of 1 tart.
16
Top with 1/2 Tbsp.
17
yellow peppers and dash of black pepper.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups sour cream, 1/2 cup GREY POUPON Country Dijon Mustard, 2-1/2 Tbsp. fresh thyme, chopped, 40 squares frozen puff pastry squares (5 inch), thawed, and more.

Yes, Country "Tart" with Roasted Fingerling Potatoes & Bacon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Country "Tart" with Roasted Fingerling Potatoes & Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions