Potato Tart with Bacon, Gruyere, and Rosemary

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!

Pie crust:
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.

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28 Responses to Potato Tart with Bacon, Gruyere, and Rosemary

  1. I’m glad you found a pie crust recipe you like! Thanks for posting it, I’m going to have to try this out. Perfect timing too, my food processor just crocked haha. This tart looks so delicious, I might just have to make it this weekend 🙂

    • Samantha, honestly I think it is the method (and not so much the recipe). I think I just suck at making crusts in the food processor. When there’s 8-10 pulses, one pulse too many can mean tough crust? Or maybe the food processor heats things up too much? I don’t know. But making it by hand is so much better! And yes, you must try this recipe. It’s sooooo gooooooooood =)

  2. Jeff Rodier says:

    Omg that sounds so tasty! I may have to go get a pie crust tonight!!! Best part about any cheese recipe is that you can switch one for another!

  3. This looks SO good!!! I can not wait to try it!! I love everything in this tart.

  4. carlysulli says:

    This looks heavenly! I love potatoes and rosemary together.

  5. This looks amazing! Wow! Tons of my favorite things going on in here…especially the gruyere. And the pie crust. And the bacon. 🙂

  6. Melissa says:

    This looks great! I can’t wait to try it. You had me at pie crust + cheese + bacon….. 🙂 yum!

  7. Muppy says:

    This looks sensational! You have convinced me it’s worth trying 🙂

  8. Cindy says:

    Definitely deserves on the Top 9!!

  9. Jim says:

    This looks great. It’s nice to see the butter in your pie crust; does it matter if it is salted or unsalted? What do you think of lard?


    • Hi Jim! I always use unsalted butter and add some salt to the recipe, but if you only had salted butter, you could just choose not to season the crust (I assume you’re talking about the pie crust right?) I’ve actually never used lard because I’ve never seen it before (and I like to stroll up and down the aisles of the grocery store in my free time, so you would think I would’ve seen it by now). Have you experimented much with lard? I just love the flavor of butter so much…and shortening grosses me out. It always leaves a weird film on your teeth and tastes bad, and is also not good for you.

      • Jim says:

        Serious pie crust makers prefer either butter or lard. I find them both to be delicious as well as effective at giving you the texture that you want.

        Lard is often available in the Hispanic section of a grocery; I avoid any lard that is hydrogenated; I avoid shortening entirely because most of it has historically been hydrogenated.

        I must confess that I am both a consumer and a judge of pie crusts, but not a maker; I tried to make one once but was stymied when it wrapped itself around my rolling pin. If you find some good lard, try a recipe like this, making one crust with butter and one with lard, and let us know the results of your experiment.

        By the way, unhydrogenated lard and butter are both extremely healthy; they have gotten a bad rap from the same bunch that badmouthed eggs for so many years; I notice that you like eggs, so you are probably familiar with the story.


        • Yes, I avoid hydrogenated oil altogether. It’s in so many things, it’s unbelievable. If I find lard I will definitely give it a try, as I’m always curious to try new things. Pie crusts are a pain to make definitely…but I’ve had the most success when making them by hand. Takes more time, but worth it.

          I love eggs! I agree with you on the ridiculous bad rap stuff. I don’t think butter is bad. I think making a croissant with whole ingredients is a lot better for you than one of those gas station packaged danishes that has like 40 ingredients in it, half of which nobody knows what it is!

  10. Susan says:

    I’ve never met a potato I didn’t like, so will absolutely be making this soon. A friend of mine just gave me some fresh thyme, so I’ll use that instead of the rosemary (this time, anyway). Really excited to try this.

    Thanks for sharing!

    • I bet thyme would be lovely with this. There are lots of different herbs and cheeses that would work well here. I never even thought about having a “printable recipe.” I am reading into it right now. Thank you for mentioning it Susan.

  11. Susan says:

    Is there a way to print these recipes? I don’t see a link or button…


  12. lindalyell says:

    This looks fantastic! I will definitely make as a compliment to my Easter ham! Thanks for the pie crust recipe as well.

  13. Oh my gosh, this looks delectable!!
    I love homemade pie crust too!

  14. Eileen Enke says:

    Oh, my! How lovely. I HAD to make it for lunch. Sigh, no gruyere at home so I used smoked fontina: nice and gooey. Delicious! Fairly new to reading blogs, is there an easy way to “save” and print them besides saving the link to the desktop? Thanks. Will peruse and probably make my way through your site.

    • Joanne says:

      Ooooo smoked fontina sounds amazing! On my newer recipes I have a link at the bottom of every recipe that says “click here for the printable recipe,” this one is older so it doesn’t have it. Sorry about that! I didn’t know how to do the printable thing when I first started!

  15. Potato, Gruyere and Bacon… add rosemary and you have perfection! yum!

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