Bacon and potato tart

Bacon and potato tart


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About this recipe: A great dish as a light main with a green salad, or even as a starter. I have used loads of different cheeses with this and it's always good.


Serves: 8 

  • 1 packet puff pastry
  • 2 large King Edward potatoes, sliced very thinly
  • sea salt and freshly ground black pepper to taste
  • 10 rashers streaky bacon or pancetta, chopped
  • 150g Gruyere, Emmental or Cheddar cheese, grated
  • 1 tablespoon chopped fresh rosemary
  • 1 egg, beaten

Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

  1. Preheat the oven to 200 C / gas 6.
  2. Line a swiss roll tin with a sheet of puff pastry, bunching up the sides. Lay the potato slices over the puff pastry, slightly overlapping each slice. Sprinkle with sea salt and pepper to taste. I don't put loads of salt, since there's the saltiness of the bacon and cheese.
  3. Sprinkle the chopped bacon or pancetta (you could use cubetti di pancetta) over the potatoes. Then cover with the grated cheese and chopped rosemary. Finally, brush the sides with the beaten egg.
  4. Bake in the preheated oven for 30 to 45 minutes, until cheese is browned and potatoes are tender.

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