Potato Tartlets With Bacon And Hazelnut Topping

Name: Potato Tartlets With Bacon And Hazelnut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 9 tbsp butter, cut into pieces; 3 None medium eggs; 1 2/3 lbs new potatoes; 1/2 cup heavy cream; Pinch None grated nutmeg; 2 medium carrots, thinly sliced with a peeler and rolled into spirals; 1 None leek, trimmed and thinly sliced into rings; 2 slices bacon, cut into thin strips; 2 heaping tbsp hazelnuts, coarsely chopped; 3 tbsp freshly grated Parmesan cheese

Servings: persons

2 cups all-purpose flour
9 tbsp butter, cut into pieces
3 None medium eggs
1 2/3 lbs new potatoes
1/2 cup heavy cream
Pinch None grated nutmeg
2 medium carrots, thinly sliced with a peeler and rolled into spirals
1 None leek, trimmed and thinly sliced into rings
2 slices bacon, cut into thin strips
2 heaping tbsp hazelnuts, coarsely chopped
3 tbsp freshly grated Parmesan cheese

1
Preheat the oven to 350u00b0F. Place the flour, butter, a pinch of salt, 1 egg and 2 tbsp cold water in the bowl of a food processor and pulse until the mixture comes together. Remove and form with your hands to a smooth dough. Wrap in plastic wrap and chill for about 30 mins. Cook the potatoes in boiling salted water for 15 mins, drain and return to the warm, dry pan, off the heat, and allow steam to escape. Halve the potatoes when cool enough to handle.
2
Whisk together the cream and the remaining eggs. Season to taste with salt, pepper and nutmeg. Lightly grease six 4 inch individual tart pans with removable bottoms.
3
Roll out the pastry to about 1/8 inch thick and cut six 5 1/2 inch circles from this, re-rolling the dough as necessary. Press the dough rounds into the tart pans and trim the edges. Prick the bases with a fork, then line with parchment and fill each with baking beans. Bake for 10-12 mins. Remove from the oven and remove the beans and parchment
4
Spread the potatoes, cut side down, in the tart bases, then fill the spaces between with the rolled up carrots and leek rings. Pour in the cream and egg mixture. Bake for 30-35 mins.
5
Place the bacon and nuts in a frying pan and heat for 1-2 mins. Remove and set aside to cool. Mix with the Parmesan. Sprinkle the bacon mixture over the cooked tartlets.

946

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 9 tbsp butter, cut into pieces, 3 None medium eggs, 1 2/3 lbs new potatoes, and more.

Yes, Potato Tartlets With Bacon And Hazelnut Topping 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!