Summary

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)

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Instructions

1. If cheese is used in one piece, it must be grated first.
2. Boil the unpeeled potatoes for 8-10 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.