{"id":5400,"date":"2013-12-30T10:17:58","date_gmt":"2013-12-30T16:17:58","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5400"},"modified":"2013-12-30T10:17:58","modified_gmt":"2013-12-30T16:17:58","slug":"bacon-potato-blue-cheese-tart","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/12\/30\/bacon-potato-blue-cheese-tart\/","title":{"rendered":"Bacon, Potato & Blue Cheese Tart"},"content":{"rendered":"

A good friend of mine made this when we met up for a playdate at her house a while back. \u00a0I 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. \u00a0I can’t believe it’s almost 2014.<\/p>\n

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Candace paired this rich and savory tart with a spinach salad loaded with berries, which made for a well balanced lunch. \u00a0I’m still amazed that she fixed this lunch for us since she’d recently had a baby. \u00a0My meal of choice when having people over for a playdate is Chick-fil-A…or goldfish and raisins.<\/p>\n

The recipe is from Smitten Kitchen<\/a> and is something I can definitely see myself making again, especially for a lunch or brunch. \u00a0It’s impressive but not too time or skill intensive. \u00a0It’s also fine served room temp, so you can make it hours ahead or even the day before and re-warm it. \u00a0I added bacon to the original recipe because I don’t see anything wrong with adding bacon to pretty much everything. \u00a0Maybe my new motto for 2014 will be, “Put some bacon on it!” inspired by Portlandia…<\/a>\u00a0But of course it’s amazing without the bacon and fits into a vegetarian diet that way.<\/p>\n

Other than the bacon, the rest of the recipe is unchanged. \u00a0You can use a tart pan or pie plate for this. \u00a0I had planned to use a tart pan because it’s just prettier than a pie plate. \u00a0Something about that fancy fluted edge. \u00a0But the dough recipe provided wouldn’t fit in my 10 inch tart pan, so I used a 9-inch pie plate. \u00a0Thankfully the lovely filling makes up for the unimpressive pie plate. \u00a0The dough wasn’t impossible to work with, but it was a little crumbly so I had to do some patching up in places. \u00a0It was delicious and not hard to whip up in the food processor, so I’d definitely recommend it over a store bought crust.<\/p>\n

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Ingredients<\/em><\/p>\n

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. \u00a0Which makes me sad, because it’s delicious…if you like blue cheese. \u00a0I think you could use goat cheese, but haven’t tried it so I’m not sure how that will effect the final product. \u00a0Let me know how it turns out if you try it!<\/p>\n

A few tips:<\/p>\n