Potato and Leek Tart with Bacon

This tasty tart is a very versatile dish. You can serve it as an appetizer, pair it with a salad for a light lunch or even use it as a side dish at your next brunch. However you serve it, its absolutely delicious.  It pairs the fresh taste of fresh Spring vegetables with the mouth watering taste of bacon. I mean c'mon... who doesn't love bacon?!

For this recipe, you will need the following:

• 3 eggs
• 1/4 cup whole milk
• 1 cup Parmesan cheese, grated
• 4 Yukon Gold potatoes
• 2 Leeks
• 1/2 large white onion
• 6 strips of bacon
• 1 TB olive oil plus more for drizzling
• 1 TB butter
• Salt and pepper to taste
• 1 Pie crust for an 11 inch tart pan (either your own or a purchased crust)
• 1/2 cup diced green onions (scallions)

Preheat your oven to 350 degrees.

Spray the tart pan with cooking spray. Place the pie crust in the tart pan, pressing it halfway up the sides of the tart pan. 

Cut the root end off the leeks and and slice just the white and light green parts into 1/4 inch slices. A good rule of thumb is to slice just before the leek fans out into the dark green parts. Thoroughly rinse the leeks under running water and place them in a medium sized bowl and set them aside.

Next, slice the onion into 1/4 in slices. Cut each slice into quarters and place it in the bowl with the leeks.

Chop the bacon strips into 1/2 inch pieces and cook them in a hot skillet. Once the bacon is done, place it on a paper towel lined plate to drain, reserving 1 tablespoon of the bacon fat.

In a clean pan over medium high heat, add the reserved bacon fat, 1 tablespoon of olive oil and 1 tablespoon of butter. Saute the leek and onion  mixture until tender. You do not want to caramelize the leeks and onion. You just want them tender so that they just begin to release their sugars. Set aside to cool.

In a large bowl, whisk together the eggs, milk and half of the Parmesan cheese. Fold in the bacon followed by the leek and onion mixture. Season to taste with salt and pepper. Pour the egg mixture into your prepared tart pan and spread it evenly.

Using a mandolin or a sharp knife, slice the potatoes into 1/4 inch slices. Arrange the sliced potatoes in a spiral pattern on the tart until the entire surface is covered. Drizzle a little olive oil over the tart and spread it over the potatoes with a pastry brush. Top the potatoes with the remaining Parmesan cheese and the green onions.

Bake for 45 minutes until the potatoes are a golden brown. Cut into wedges and serve! Optionally, you can top the tart wedge with a poached egg for a wonderful brunch item or a late night snack.

Enjoy!

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