Potato Tart with Bacon, Gruyere, and Rosemary

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!

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.


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

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.

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


Print Pin
5 from 2 votes

Potato Tart with Bacon, Gruyere, and Rosemary

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!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 675kcal

Ingredients

For the pie crust:

  • 12 oz all purpose flour about 2.5 cups
  • 1/2 cup cold butter
  • 2 tsp sugar
  • 1 tsp salt
  • 3/4 cup filtered water

For the tart:

  • 4-5 large russet potatoes
  • 12 oz package center cut bacon
  • 1 cup grated gruyere cheese
  • 2 tsp chopped fresh rosemary
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Instructions

  • To make the pie crust, whisk together the flour, sugar, and salt in a large bowl.
  • Cut the butter into small cubes, and drop them into the flour. Using a pastry cutter (or a fork), blend the butter into the flour, making sure you leave little pea sized bits of butter visible in the crumbs. These little butter bits make the crust flaky.
  • Pour in 1/2 cup of the water in, and stir with a spatula. If needed, add in the last 1/4 cup, 1 tbsp at a time, until the dough holds together. Refrigerate the dough for at least an hour before rolling it out.
  • To make the rest of the tart, 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. 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