Potato Tart With Gruyere, Bacon, And Rosemary

Name: Potato Tart With Gruyere, Bacon, And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato Tart with Gruyere, Bacon, and Rosemary; 1 recipe simple pie crust, below; 5 large Russet potatoes; 12 ounces center cut bacon; 1 cup Gruyere, grated; 1/2 teaspoon rosemary, dried; 1 tablespoon extra virgin olive oil; salt and pepper; Handmade Butter Pie Crust, Adapted from Smitten Kitchen's Pie Crust 102; 12 ounces all purpose flour, unbleached; 1/2 cup unsalted butter, very cold; 2 teaspoons sugar; 1 teaspoon sea salt; 3/4 cup ice cold water

Servings: persons

Potato Tart with Gruyere, Bacon, and Rosemary
1 recipe simple pie crust, below
5 large Russet potatoes
12 ounces center cut bacon
1 cup Gruyere, grated
1/2 teaspoon rosemary, dried
1 tablespoon extra virgin olive oil
salt and pepper
Handmade Butter Pie Crust, Adapted from Smitten Kitchen's Pie Crust 102
12 ounces all purpose flour, unbleached
1/2 cup unsalted butter, very cold
2 teaspoons sugar
1 teaspoon sea salt
3/4 cup ice cold water

1
["Cook the bacon in a skillet over medium heat until it's nice and crispy. It should take about 10 minutes for it to fully crisp up. Drain the bacon on a paper towel, and pat the excess grease off. Once the bacon has cooled, crumble or chop it up into small bits.", "Preheat the oven to 375 degrees F.", "Peel the potatoes, then slice them into 1/8"" thick rounds using a mandolin or a knife.", "Line the potato slices up side by side in one even layer on top of your prepared tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.", "Repeat 3 more times, until you have 4 layers of potatoes.", "Drizzle 1 tbsp extra virgin olive oil on top and bake for 45 minutes. Serve your tart while it's hot.", "Whisk together the flour, sugar, and salt in a large bowl.", "Cut the butter into small chickpea sized cubes, and drop them into the flour. Using a pastry cutter (or a strong fork), blend the butter into the flour, making sure you leave little pea sized bits of butter visible in the crumbs. This will give you that flaky crust you want.", "Add 1/2 cup of the water, and stir with a spatula. If needed, add in the last 1/4 cup, 1 tbsp at a time, until the dough holds together. Wrap the dough up in plastic wrap and refrigerate the dough for at least an hour before rolling it out."]

1113

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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

You need 14 ingredients. The key ingredients include: Potato Tart with Gruyere, Bacon, and Rosemary, 1 recipe simple pie crust, below, 5 large Russet potatoes, 12 ounces center cut bacon, and more.

Yes, Potato Tart With Gruyere, Bacon, And Rosemary 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!