Potato Tart with Gruyere, Bacon, and Rosemary

March  7, 2011
0 Ratings
  • Makes 1 11-inch tart
Author Notes

Thin slices of Russet potatoes layered with Gruyere, bacon, and rosemary on top of a handmade flaky butter crust. Honestly, how could you go wrong? I wouldn't dare make any major adjustments to this tart, it is incredibly satisfying just the way it is. Gruyere is my all time favorite cheese, and I know parmigiano fiends all over the world will disagree with me, but there are times when I crave a little piece of Gruyere before bed. So I think that pretty much sums up how much I love Gruyere. You can use any savory tart shell/pie crust you would like for this recipe, but the one I posted below is the best one I have made. —FifteenSpatulas

What You'll Need
  • Potato Tart with Gruyere, Bacon, and Rosemary
  • 1 recipe simple pie crust, below
  • 5 large Russet potatoes
  • 12 ounces center cut bacon
  • 1 cup Gruyere, grated
  • 1/2 teaspoon rosemary, dried
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • Handmade Butter Pie Crust, Adapted from Smitten Kitchen's Pie Crust 102
  • 12 ounces all purpose flour, unbleached
  • 1/2 cup unsalted butter, very cold
  • 2 teaspoons sugar
  • 1 teaspoon sea salt
  • 3/4 cup ice cold water
  1. Potato Tart with Gruyere, Bacon, and Rosemary
  2. Cook the bacon in a skillet over medium heat until it's nice and crispy. It should take about 10 minutes for it to fully crisp up. Drain the bacon on a paper towel, and pat the excess grease off. Once the bacon has cooled, crumble or chop it up into small bits.
  3. Preheat the oven to 375 degrees F.
  4. Peel the potatoes, then slice them into 1/8" thick rounds using a mandolin or a knife.
  5. Line the potato slices up side by side in one even layer on top of your prepared tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
  6. Repeat 3 more times, until you have 4 layers of potatoes.
  7. Drizzle 1 tbsp extra virgin olive oil on top and bake for 45 minutes. Serve your tart while it's hot.
  1. Handmade Butter Pie Crust, Adapted from Smitten Kitchen's Pie Crust 102
  2. Whisk together the flour, sugar, and salt in a large bowl.
  3. Cut the butter into small chickpea sized cubes, and drop them into the flour. Using a pastry cutter (or a strong fork), blend the butter into the flour, making sure you leave little pea sized bits of butter visible in the crumbs. This will give you that flaky crust you want.
  4. Add 1/2 cup of the water, and stir with a spatula. If needed, add in the last 1/4 cup, 1 tbsp at a time, until the dough holds together. Wrap the dough up in plastic wrap and refrigerate the dough for at least an hour before rolling it out.

See what other Food52ers are saying.

  • Kaite
  • gingerroot
  • cheese1227
  • FifteenSpatulas

7 Reviews

Kaite April 6, 2015
I made this for Easter lunch and it was a hit! Super easy to make yet people would have sworn I was in the kitchen for hours. I would put some extra cheese next time.
mjlandry March 9, 2011
This is a keeper for me:-) Potatoes and bacon are always 2 of my fav things!
FifteenSpatulas March 10, 2011
I'm about to make my second one this week =) Except this one I'm making for my brother. It's so delicious!
gingerroot March 9, 2011
Yum, this sounds so good! Gorgeous photo too.
FifteenSpatulas March 9, 2011
Thank you!!! I just had some potato tart for breakfast. Such good leftovers! By the way, your carrot cake ice cream looks REALLY good!
cheese1227 March 8, 2011
Oh my. You have all my favorite ingredients in this one. I will save it and give it a go. Thanks!
FifteenSpatulas March 8, 2011
It is seriously an incredible dish. I ate half of the entire tart by myself in a day LOL. It's so good!