Potato tart with bacon topcook.tomathouse.com
Ingredients:
Filling
- 3 medium potatoes, peeled
- 4 strips of bacon
- 3 sprigs of thyme
- 2/3 cup heavy cream
- 1/4 tbsp. grated Gruyère cheese
- 1 egg yolk, beaten with a little water
Pie dough
- 220 g butter, cut into cubes and chilled
- 2 and 1/4 cups premium flour
- 1 teaspoon of salt
- 8 to 10 tablespoons of ice water
Preparation:
- Preheat oven to 190 degrees.
In a skillet over medium heat, fry the bacon until crisp. Drain the fat on a paper towel and set aside. Chop the bacon once it's cool.
In a small saucepan, heat the thyme and cream over low heat until simmering. Turn off the heat and let it simmer for about 5 minutes. Remove the thyme sprigs.
- Halve the potatoes and then slice them thinly. Arrange the potato slices in a circle on the prepared crust, occasionally sprinkling each layer with salt, pepper, and 1/4 of the bacon. Top with a small amount of cream and an even layer of cheese.
- Cover the pie with the pastry and trim the edges. Brush the top and edges with egg wash. Make a few slits in the center to allow steam to escape, and place the pan on a baking sheet. Place the tart in the oven and bake until the potatoes are cooked through and the crust is golden brown, about 50-60 minutes. If the edges begin to brown too soon, cover them with strips of aluminum foil. Remove the pie from the oven and let it rest for at least 15 minutes before slicing and serving.
Recipe layered potato pie.
Chardonnay wine goes well with this dish.
DoughPlace the butter, flour, and salt in a food processor and pulse gently until the mixture resembles wet sand. Add water, 1 tablespoon at a time, pulse briefly after each spoonful of water. Continue adding water until the dough begins to form larger clumps. Transfer equal amounts of dough to 2 resealable plastic bags and smooth them out. Refrigerate for at least 30 minutes. Place 1 ball of dough on a floured surface. Use a rolling pin to flatten the dough. Place the dough in a baking pan and refrigerate until ready to use.
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