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:
Potato Tart with Bacon, Gruyere, and Rosemary
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
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “Potato Tart with Bacon, Gruyere, and Rosemary”
I like the idea of a little sugar in the crust ingredients. Excellent post. Thank you!!!!!!!
Potato, Gruyere and Bacon… add rosemary and you have perfection! yum!
Oh, my! How lovely. I HAD to make it for lunch. Sigh, no gruyere at home so I used smoked fontina: nice and gooey. Delicious! Fairly new to reading blogs, is there an easy way to “save” and print them besides saving the link to the desktop? Thanks. Will peruse and probably make my way through your site.
Ooooo smoked fontina sounds amazing! On my newer recipes I have a link at the bottom of every recipe that says “click here for the printable recipe,” this one is older so it doesn’t have it. Sorry about that! I didn’t know how to do the printable thing when I first started!
Oh my gosh, this looks delectable!!
I love homemade pie crust too!
This looks fantastic! I will definitely make as a compliment to my Easter ham! Thanks for the pie crust recipe as well.
Is there a way to print these recipes? I don’t see a link or button…
Thanks.
I’ve never met a potato I didn’t like, so will absolutely be making this soon. A friend of mine just gave me some fresh thyme, so I’ll use that instead of the rosemary (this time, anyway). Really excited to try this.
Thanks for sharing!
I bet thyme would be lovely with this. There are lots of different herbs and cheeses that would work well here. I never even thought about having a “printable recipe.” I am reading into it right now. Thank you for mentioning it Susan.
This looks great. It’s nice to see the butter in your pie crust; does it matter if it is salted or unsalted? What do you think of lard?
Jim
Hi Jim! I always use unsalted butter and add some salt to the recipe, but if you only had salted butter, you could just choose not to season the crust (I assume you’re talking about the pie crust right?) I’ve actually never used lard because I’ve never seen it before (and I like to stroll up and down the aisles of the grocery store in my free time, so you would think I would’ve seen it by now). Have you experimented much with lard? I just love the flavor of butter so much…and shortening grosses me out. It always leaves a weird film on your teeth and tastes bad, and is also not good for you.
Serious pie crust makers prefer either butter or lard. I find them both to be delicious as well as effective at giving you the texture that you want.
Lard is often available in the Hispanic section of a grocery; I avoid any lard that is hydrogenated; I avoid shortening entirely because most of it has historically been hydrogenated.
I must confess that I am both a consumer and a judge of pie crusts, but not a maker; I tried to make one once but was stymied when it wrapped itself around my rolling pin. If you find some good lard, try a recipe like this, making one crust with butter and one with lard, and let us know the results of your experiment.
By the way, unhydrogenated lard and butter are both extremely healthy; they have gotten a bad rap from the same bunch that badmouthed eggs for so many years; I notice that you like eggs, so you are probably familiar with the story.
Jim
Yes, I avoid hydrogenated oil altogether. It’s in so many things, it’s unbelievable. If I find lard I will definitely give it a try, as I’m always curious to try new things. Pie crusts are a pain to make definitely…but I’ve had the most success when making them by hand. Takes more time, but worth it.
I love eggs! I agree with you on the ridiculous bad rap stuff. I don’t think butter is bad. I think making a croissant with whole ingredients is a lot better for you than one of those gas station packaged danishes that has like 40 ingredients in it, half of which nobody knows what it is!
Stunning!
Definitely deserves on the Top 9!!
Thank you so much Cindy!!! It’s definitely one of the best tasting recipes I’ve made =)
This looks sensational! You have convinced me it’s worth trying 🙂
It DEFINITELY is worth trying. Believe me. I made some for my brother and he went wild over it.
This looks great! I can’t wait to try it. You had me at pie crust + cheese + bacon….. 🙂 yum!
HAHAHA Melissa, yes, it definitely has some good things in it! You can’t go wrong with the combination.
This looks amazing! Wow! Tons of my favorite things going on in here…especially the gruyere. And the pie crust. And the bacon. 🙂
Gruyere….nom nom nom. Gruyere is my new favorite cheese =)
This looks heavenly! I love potatoes and rosemary together.
Next time I’m going to try some chives or leeks in there instead, because those go so well with the potatoes too!
This looks SO good!!! I can not wait to try it!! I love everything in this tart.
Me too! Sometimes I want to add other things, but I don’t want to muddle the flavors that are already going on in here.
Omg that sounds so tasty! I may have to go get a pie crust tonight!!! Best part about any cheese recipe is that you can switch one for another!
Jeff, let me know what kind of other cheese you try, and if you like it! I can think of SO many other cheeses that would go well in here!
I’m glad you found a pie crust recipe you like! Thanks for posting it, I’m going to have to try this out. Perfect timing too, my food processor just crocked haha. This tart looks so delicious, I might just have to make it this weekend 🙂
Samantha, honestly I think it is the method (and not so much the recipe). I think I just suck at making crusts in the food processor. When there’s 8-10 pulses, one pulse too many can mean tough crust? Or maybe the food processor heats things up too much? I don’t know. But making it by hand is so much better! And yes, you must try this recipe. It’s sooooo gooooooooood =)