Tuesday, February 10, 2009

Superbowl: Alsatian Potato and Bacon Tart

So again, I had a semi-salt problem with this.. hey, revelation. Maybe it was the bacon? Not sure. Will have to try this again to know for sure.

This was easy enough to bake and then cut into squares to serve. I would definitely use an Idaho Potato or some starchy potato to even out the meatiness of the thick-cut bacon. We also threw some chiffonaded basil on there for color since it was a little gray-brown (yummm I know)

Here ya go:

Alsatian Potato and Bacon Tart


6 ounces meaty slab or thick cut bacon, cut into 1/4 inch pieces
1 medium onion, thinly sliced
1 medium baking potato, peeled and coarsely shredded
2 teaspoons sherry vinegar
2 teaspoons snipped chives
1 teaspoon chopped sage
Salt and Freshly Ground Pepper
1/2 prepared pizza or bread dough, thawed if frozen ( I used Trader Joe's brand - the one with herbs in it - they also had a whole wheat one)
1/4 cup creme fraiche
1/8 teaspoon freshly grated nutmeg


  1. Preheat the oven to 500°. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain. Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes. Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.
  2. On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle. Transfer to a lightly floured baking sheet, stretching it back into the rectangle.
  3. Stir the crème fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot.

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