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Ingredients for an 11" tart, 8 - 12 servings

Pastry shell:

4 ounces butter (1 stick) unsalted butter at room temp.

2 1/2 cups unbleached flour

1/4 teaspoon sea salt

1 large egg yolk at room temperature

1/3 cup cool water


4 ounces thick sliced bacon (3 slices)

1 pound red potatoes

3 tablespoons Canola oil

1 1/2 cups Spanish onion, finely diced

1 teaspoon sea salt and freshly ground black pepper, to taste

2 large egg yolks

1 cup crème fraîche or heavy cream

1/4 cups fresh chives, minced


Preheat the oven to 350 degrees and generously butter an 11" false-bottom tart shell.


Crust: Place the soft butter in a mixing bowl. Add the flour and salt. With a fork or pastry blender, work the butter into the flour until the texture is mealy. Make a trough in the center, add the egg yolk and the water. Beat the egg into the water before incorporating the flour, mixing it with a smearing action until it forms a ball. Cover and refrigerate for 1 hour.


Remove the chilled dough onto a lightly floured work surface. Roll the dough gently into a 1/4" sheet. Letter fold the dough. Repeat this rolling and folding before rolling the dough into a 12" circle. Transfer the dough into the prepared shell and refrigerate while preparing the filling.


Filling: Cut the bacon strips into julienne strips 1/4" wide. Place them in a small saucepan, cover with a quart of cool water. Bring the water slowly to a boil. Cook for 1 minute, then reverse the pan over a strainer. Cool the bacon pieces under running water. Chop the bacon into smaller pieces. Set aside.


Peel and dice the potatoes. Heat the oil in a large skillet and saute the potatoes for 8 minutes. Add the onions, garlic, bacon pieces and 1 teaspoon salt to the potatoes, and continue cooking for another 5 minutes.


Break the egg yolks in a bowl, and pour in the cream, mixing well. Add the potato mixture and chive pieces. Ladle this filling into the shell and bake for 40 minutes. Hold for 15 minutes before serving.