Potato Tart with Gruyere, Bacon, and Rosemary

By FifteenSpatulas
March 7, 2011
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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

Makes: 1 11-inch tart

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
  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. Peel the potatoes, then slice them into 1/8" thick rounds using a mandolin or a knife.
  4. 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.
  5. Repeat 3 more times, until you have 4 layers of potatoes.
  6. Drizzle 1 tbsp extra virgin olive oil on top and bake for 45 minutes. Serve your tart while it's hot.

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. Whisk together the flour, sugar, and salt in a large bowl.
  2. 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.
  3. 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.

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