A good friend of mine made this when we met up for a playdate at her house a while back. I say “a while back” because it feels like just a few months ago but I think it might have been over a year ago, which reminds me just how quickly a year goes by. I can’t believe it’s almost 2014.
Candace paired this rich and savory tart with a spinach salad loaded with berries, which made for a well balanced lunch. I’m still amazed that she fixed this lunch for us since she’d recently had a baby. My meal of choice when having people over for a playdate is Chick-fil-A…or goldfish and raisins.
The recipe is from Smitten Kitchen and is something I can definitely see myself making again, especially for a lunch or brunch. It’s impressive but not too time or skill intensive. It’s also fine served room temp, so you can make it hours ahead or even the day before and re-warm it. I added bacon to the original recipe because I don’t see anything wrong with adding bacon to pretty much everything. Maybe my new motto for 2014 will be, “Put some bacon on it!” inspired by Portlandia… But of course it’s amazing without the bacon and fits into a vegetarian diet that way.
Other than the bacon, the rest of the recipe is unchanged. You can use a tart pan or pie plate for this. I had planned to use a tart pan because it’s just prettier than a pie plate. Something about that fancy fluted edge. But the dough recipe provided wouldn’t fit in my 10 inch tart pan, so I used a 9-inch pie plate. Thankfully the lovely filling makes up for the unimpressive pie plate. The dough wasn’t impossible to work with, but it was a little crumbly so I had to do some patching up in places. It was delicious and not hard to whip up in the food processor, so I’d definitely recommend it over a store bought crust.
If you don’t like blue cheese you probably haven’t read to this point in the blog post, and if for some reason you have I can pretty much guarantee that you won’t be a fan of this tart. Which makes me sad, because it’s delicious…if you like blue cheese. I think you could use goat cheese, but haven’t tried it so I’m not sure how that will effect the final product. Let me know how it turns out if you try it!
A few tips:
- Refrigerate your crust before filling to minimize shrinking during baking.
- For making ahead, you can prep everything, store it in the fridge and assemble right before baking.
- If using bacon, this cold oven method of cooking it has become my new favorite. No greasy pan to clean and your house won’t smell like bacon for days.
- Make sure to let the tart cool or otherwise the filling won’t have time to thicken and could be runny.
Bacon, Potato & Blue Cheese Tart
From Smitten Kitchen
- 1 Savory Tart Shell, recipe below, in a 9-inch tart or pie pan and ready to use
- 1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
- 4-8 slices of good bacon, cooked and crumbled
- 1 cup heavy cream
- 1 large egg yolk
- 1/4 pound blue cheese, crumbled (about 3/4 cup)
- 1 tablespoons finely chopped thyme and rosemary
- Fine sea salt for sprinkling
- 1 and 1/4 cups flour
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons butter, diced
- 1 large egg
For Tart Shell
- Combine flour, cornstarch and salt in the bowl of your food processor. Pulse a few times to combine.
- Add in butter chunks and pulse until butter is in pea sized pieces.
- Add egg and pulse until dough comes together. It will still be slightly crumbly.
- Dump the dough onto a lightly floured surface and knead it a few times so that it comes together. Flatten into a disk.
- Roll out into a 12 inch circle then transfer to your 9-inch tart pan or pie plate. Press out any air bubbles and trim or crimp edges as desired. Refrigerate for at least 30 minutes before filling.
- Preheat oven to 350°F
- Cook potatoes in a medium sized saucepan, just covered in water, over medium heat. Simmer until tender, 8-10 minutes. Remove from the water and drain. Lay the slices out on a clean dishtowel and gently pat dry with another clean towel or paper towels.
- Arrange potatoes in concentric circles on the bottom of the crust, overlapping slightly, covering the crust entirely.
- Sprinkle cheese over potatoes, followed by bacon and herbs.
- Whisk egg and cream in small bowl and pour over everything.
- Sprinkle with sea salt.
- Bake tart for 45 to 50 minutes until bubbly and browned. Cool on wire rack. Serve the tart warm, room temp or cold.