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1
In a small saucepan, cover the potatoes with cold water and bring to a boil.
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2
Cook over high heat until tender when pierced with a knife, about 15 minutes.
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3
Drain, then peel and thinly slice crosswise.
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4
Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels.
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5
Cut the slices in thirds.
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6
Preheat the oven to 375u00b0F
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7
Pour off the bacon fat in the skillet and add the oil.
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8
Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching.
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9
Transfer the onion to a bowl; season with salt, pepper, & crushed red pepper flakes.
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10
Line a baking sheet with parchment paper.
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11
On a lightly floured work surface, roll out the puff pastry to an 11-inch square.
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12
Using a plate as your guide, cut out four 5-inch rounds.
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13
Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
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14
Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden.
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15
Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
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16
Top the pastry rounds with the onion, potato slices, bacon and cheese.
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17
Bake for about 10 minutes, until the cheese is melted and the pastry is browned.
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18
Transfer the tarts to plates; serve hot or warm.
