Ingredients Jump to Instructions ↓

  1. 4 strips smoked bacon

  2. 2 to 3 russet potatoes

  3. 2 cups shredded Gruyere cheese

  4. 1 (9 to 10-inch) baked tart shell or 4 (4-inch) baked tart shells Salt and pepper, to taste Port Wine Syrup:

  5. 1 1/2 cups port wine reduced to a syrup

Instructions Jump to Ingredients ↑

  1. Cut up the bacon strips and cook until crisp; drain on paper towels. Preheat the oven to 400°F (205°C). Peel the potatoes and partially cook in boiling water, about 15 minutes; drain. When cool enough to handle, slice the potatoes thinly. Sprinkle a thin layer of cheese over tart shell bottom(s). Scatter a few pieces of the cooked bacon on top of the cheese. Fan a layer of potato slices over the cheese, and sprinkle with salt and pepper. Repeat the layers, ending the cheese. Place the tart(s) on a baking sheet and bake for 6 to 8 minutes, or until potatoes are tender and the cheese melts. For Port Wine Syrup: Heat the port wine in a heavy saucepan over medium heat, to simmer. Simmer until the liquid is reduced to a syrup consistency. Remove from the heat, and allow to cool to room temperature. Drizzle port wine syrup over tarts and serve.


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