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Bacon Potato Tart

alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

A dish that’s rich in flavor and pleasantly filling. Cooking Tip: Add in a teaspoon of paprika for a spicy kick.

A dish that’s rich in flavor and pleasantly filling. Cooking Tip: Add in a teaspoon of paprika for a spicy kick.

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Bacon Potato Tart
alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImagePremium Classic Bacon 16oz.
6
Cooked Farmer John® Classic Bacon Slices, Crumbled
6
1/2 Cup
Chopped Farmer John® Fully Cooked Ham
1/2 Cup
3 Cups
Cubed Baking Potatoes (3/4 Inch Cubes)
3 Cups
1 Cup
Chopped Yellow Onion
1 Cup
2 Tbsp.
Olive Oil
2 Tbsp.
1 Tsp.
Seasoned Pepper
1 Tsp.
2 Tbsp.
Chopped Fresh Parsley Leaves
2 Tbsp.
1 Package
Refrigerated Piecrusts
1 Package
2 Cups
Shredded Gruyère Cheese
2 Cups
1 1/4 Cups
Half-And-Half
1 1/4 Cups
4
Large Eggs, Lightly Beaten
4
1 Tbsp.
Fresh Chopped Rosemary
1 Tbsp.
1/2 Tsp.
Salt
1/2 Tsp.

Directions


  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.

Ingredients


6
Cooked Farmer John® Classic Bacon Slices, Crumbled
6
1/2 Cup
Chopped Farmer John® Fully Cooked Ham
1/2 Cup
3 Cups
Cubed Baking Potatoes (3/4 Inch Cubes)
3 Cups
1 Cup
Chopped Yellow Onion
1 Cup
2 Tbsp.
Olive Oil
2 Tbsp.
1 Tsp.
Seasoned Pepper
1 Tsp.
2 Tbsp.
Chopped Fresh Parsley Leaves
2 Tbsp.
1 Package
Refrigerated Piecrusts
1 Package
2 Cups
Shredded Gruyère Cheese
2 Cups
1 1/4 Cups
Half-And-Half
1 1/4 Cups
4
Large Eggs, Lightly Beaten
4
1 Tbsp.
Fresh Chopped Rosemary
1 Tbsp.
1/2 Tsp.
Salt
1/2 Tsp.

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