This is seriously one of the best recipes I have come up with in a LONG time. I mean, do I even need to say anything? The pictures speak for themselves. I came up with this recipe for a contest on a website called Food 52. Each week they have a theme and this week’s theme was Late Winter Tarts. I don’t care what time of year it is, I will be making this tart a LOT from now on. Here’s how to make it. And PLEASE find some time to make this. You will thank me later:
Simple pie crust, recipe below
4-5 large russet potatoes
12 oz package center cut bacon
1 cup grated gruyere cheese
1/2 tsp dried or fresh rosemary
1 tbsp extra virgin olive oil
salt and pepper
Update: thinly sliced ham is amazing in here too! Just layer it in.
Cook the bacon in a skillet over medium heat until it’s nice and crispy (about 10 minutes). Drain the bacon strips on a paper towel, and pat the excess grease off. Crumble or chop your bacon up into small bits.
Preheat the oven to 375 degrees F.
Peel the potatoes, then slice them into 1/16″ thick rounds using a mandolin or a knife.
Line the potato slices up side by side in one even layer. 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 of extra virgin olive oil on top, and if you are using a tart pan with a removable bottom, place the tart on a sheet pan so butter doesn’t drip out from the bottom and burn in your oven.
Bake for 45 minutes.
Awesome or what? You can also check out my recipe on the food52 page here. Thank you for reading! And if you have a tart recipe to submit, please do it! I love their weekly contests…it’s so fun to have new challenges!
I’ve decided that from now on I will be making pie crust by hand. My food processor crusts are often disappointing (they’re okay, just not great, and ‘okay’ is not enough to satisfy me). I don’t have a pastry cutter, so I just used a strong fork, and it turned out great. This is hands down the best crust I have ever made, so even though it takes more time to make it by hand, it’s worth it. I think the food processor crust just happens too quickly.
12 oz all purpose flour (about 2.5 cups)
1/2 cup cold butter
2 tsp sugar
1 tsp salt
3/4 cup filtered water
Whisk together the flour, sugar, and salt in a large bowl.
Cut the butter into small cubes, and drop them into the flour. Using a pastry cutter (or a fork), blend the butter into the flour, making sure you leave little pea sized bits of butter visible in the crumbs. These little butter bits make the crust flaky.
Pour in 1/2 cup of the water in, and stir with a spatula. If needed, add in the last 1/4 cup, 1 tbsp at a time, until the dough holds together. Refrigerate the dough for at least an hour before rolling it out.
Pie crust recipe adapted from Smitten Kitchen Pie Crust 102.