Potato Recipes Savory Tarts Cooking Tarts Potato and Bacon

This is a delicious savory tart or pie made with a short pastry or to make it easy – a packaged pie shell. The thinly sliced potatoes, bacon, cheese and chives combined with a creamy egg filling is great from breakfast, brunch, elegant luncheon or a late night supper.  With a few quick changes, he recipe is also adaptable for creating tartlets or appetizer tarts. 


1 Pie shell

 Filling ingredients:

1 potato, thinly sliced

4 bacon slices cut into ½ inch wide strips

2 eggs

½ cup heavy cream

1 tsp finely chopped chives

½ cup shredded Gruyere cheese

Cooking Instructions: 

Preheat oven to 350 degrees.  Bake pastry shell blind for 10 minutes or until firm. Remove weights and bake for another 5 minutes. Remove from oven and allow cooling.

Reduce oven temperature to 325 degrees. 

 Prepare filling.  Dry potato slices with paper towels.  Put bacon in a small saucepan, cover with cold water.  Bring to a boil and cook for 2 minutes and then drain.  Mix eggs and cream in a small bowl. Season the egg mixture with salt and pepper.

Arrange potato slices and bacon evenly on the bottom of the pie shell.  Sprinkle the fresh chives and cheese over the top of the potato and bacon layer. Pour egg mixture slowly over the entire pie. Bake pie for about 45 minutes or until it is set.  The pie surface should be golden and bubbly.  Potatoes should be tender.

 Place pie on a wire rack to cool a bit before removing from pan. Serve warm with a green salad.

Changes for tartlets:  Dice the potato so that it will fit into tartlets.  Chop the bacon into small bits.  Use tartlet pastry shells instead of one pie shell.

© 2019 Paul Timman