This heavenly Potato Tart layers thin slices of russet potatoes, bacon, gruyere, and rosemary in a flaky pie crust. It’s a special recipe that’s perfect for brunch!

Potato Tart - A Slice with Bacon and Cheese

All praise the tart.

The tart is one of the most versatile dishes out there. You can stick pretty much anything you want in it, and one of my favorites is to layer in slices of potato with bacon, gruyere, and herbs.

Have it for dinner, have it for brunch, or have it for a snack.

Potato Tart - Shown Whole and Sprinkled with Bacon and Cheese and Rosemary

This tart is simple to put together, and is basically a pie crust filled with layers of thinly sliced potatoes, bacon, gruyere, and rosemary:

Partially Filled Unbaked Tart Crust with Potato Slices

Here’s a post on How to Cook Bacon in the Oven, which is my preferred method!

Drizzle a little olive oil on top, and pop it into the oven.

Ready to Bake Filled Tart Shell with Potato, Cheese, and Bacon

Bake for 45 minutes until the pie crust is flaky and golden brown:

Potato Tart Slice with Full Tart in Background

Potato Tart with Bacon, Gruyere, and Rosemary

Servings: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
This heavenly Potato Tart layers thin slices of russet potatoes, bacon, gruyere, and rosemary in a flaky pie crust. It's a special recipe that's perfect for brunch!
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Ingredients

For the tart:

  • 1 prepared pie crust pressed into a 10" tart shell
  • 12 oz package center cut bacon
  • 4-5 large russet potatoes
  • 1 cup grated gruyere cheese
  • 2 tsp chopped fresh rosemary
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Instructions 

  • Cook the bacon in a skillet over medium heat until it’s nice and crispy (about 10 minutes). Drain the bacon strips on a paper towel, and pat the excess grease off. Crumble or chop your bacon up into small bits.
  • Preheat the oven to 375 degrees F.
  • Peel the potatoes, then slice them into 1/16″ thick rounds using a mandolin or a knife.
  • Line the potato slices up side by side in one even layer inside the unbaked tart shell. Season with salt and pepper, then sprinkle over 2 tbsp of bacon, 3 tbsp gruyere, and a pinch of rosemary.
  • Repeat 3 more times, until you have 4 layers of potatoes. Drizzle 1 tbsp of extra virgin olive oil on top, and if you are using a tart pan with a removable bottom, place the tart on a sheet pan so butter doesn’t drip out from the bottom and burn in your oven.
  • Bake for 45 minutes. Enjoy!

Notes

Note: if you don’t want to do bacon, thinly sliced ham is amazing in here too!  Just layer it in.

Nutrition

Calories: 675kcal, Carbohydrates: 70g, Protein: 19g, Fat: 36g, Saturated Fat: 16g, Cholesterol: 77mg, Sodium: 805mg, Fiber: 4g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Brunch
Cuisine: American
Author: Fifteen Spatulas