• 2servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces

  2. 1 medium onion, thinly sliced

  3. 1 medium baking potato, peeled and coarsely shredded

  4. 2 teaspoons sherry vinegar

  5. 2 teaspoons snipped chives

  6. 1 teaspoon chopped sage

  7. Salt and freshly ground pepper

  8. 1/2 pound prepared pizza or bread dough, thawed if frozen

  9. 1/4 cup creme fraeche

  10. 1/8 teaspoon freshly grated nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500°. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain. Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes. Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat.

  2. On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle. Transfer to a lightly floured baking sheet, stretching it back into the rectangle.

  3. Stir the créme fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot.


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