Bacon Tart with Potato and Cheese Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g cheddar cheese, rated, alternatively another type cheese
- 500 g potato (s), mainly waxy
- 4 packs bacon 100 g each
- Salt to taste
- Pepper to taste
- Rosemary at will, fresher (optional)
Print Recipe
Pin Recipe Instructions
- If cheese is used in one piece, it must be grated first.
- Boil the unpeeled potatoes for 8-10 minutes.
- In an ovenproof pan or tart pan, spread the bacon all around from the center so that the other end hangs over the edge. To prevent a “bacon mountain” from forming in the middle, arrange about every fourth bacon strip slightly offset towards the edge.
- Cut the cooked and slightly cooled potatoes into thick slices. Optionally, these can be peeled beforehand. Spread the potato slices on the bacon in a circle and overlap - don`t leave out the middle either. Then season with salt and pepper and sprinkle a few rosemary needles on top.
- Scatter plenty of grated cheese on top. Now distribute the potato slices again in a circle. But leave a margin of approx. 1.5 cm on the outside. Then season again and put a layer of cheese on top.
- Now pull the bacon halves hanging over the edge over the cheese towards the center and press down a little until the entire filling is enveloped.
- Put the bacon tart in the oven and bake at 175 degrees for 20 minutes. Then increase to 200 degrees and bake for another 20 minutes.
- Press a lid or plate on the finished tart and pour off any excess fat. Then put on a large plate and turn everything 180 degrees so that the tart is now upside down. And then this delicious hearty tart can be cut and served.
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