Bacon Potato Tart

 
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COMMENTS
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A dish that’s rich in flavor and pleasantly filling.

SERVINGS
8
PREP TIME
30
MIN
COOK TIME
1
HR
30
MIN
TOTAL TIME
2
HRS
DIFFICULTY
Medium
  • 6 cooked FARMER JOHN® Classic Bacon slices, crumbled
  • ½ cup chopped FARMER JOHN® Fully Cooked Ham
  • 3 cups cubed baking potatoes (3/4 inch cubes)
  • 1 cup chopped yellow onion
  • 2 tablespoons olive oil
  • 1 teaspoon seasoned pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 1 package refrigerated piecrusts
  • 2 cups shredded Gruyère cheese
  • 1 ¼ cups half-and-half
  • 4 large eggs, lightly beaten
  • 1 tablespoon fresh chopped rosemary
  • ½ teaspoon salt
  1. Preheat oven to 425°F.
  2. Toss together first 4 ingredients in large bowl; arrange mixture in single layer on a lightly greased 15×10 inch jelly roll pan. Bake 20 minutes, stirring after 10 minutes. Let stand 10 minutes.
  3. Place 1 piecrust directly over 2nd piecrust and roll to 14-inch circle on a lightly floured surface.
  4. Fit piecrust into 10-inch deep-dish pie plate.
  5. Line piecrust with aluminum foil and fill with pie weights or dried beans.
  6. Bake at 425°F for 12 minutes.
  7. Remove weights and foil. Let stand 15 minutes.
  8. Reduce oven temperature to 350°F. Layer half of potato mixture and half of cheese in tart shell; repeat layers.
  9. Whisk together half-and-half and next 3 ingredients; pour over cheese.
  10. Bake at 350°F. on lowest oven rack 50 to 60 minutes or until set. Let stand 10 minutes.
COOKING TIP

Add in a teaspoon of paprika for a spicy kick.