Potato Green Onion And Bacon Tart Food

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

CARAMELIZED ONION POTATO TART

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS

Steps:

• Pre-heat oven to 210C,425°F.
• Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
• Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
• Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
• Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
• Take your Camembert cheese and very carefully slice it into two pieces horizontally.
• Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
• Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
• Season with black pepper again and just a pinch of salt if you wish.
• Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
• Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
• Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
• Great with a well chilled and dry white wine such as Chablis or Chardonnay.

BACON POTATO CHEDDAR TART

Steps:

• Preheat oven to 350 degrees.
• Mix the minced onions and garlic together.
• Get a skillet (all metal, no rubber or plastic handles) or pie dish.
• Coat the cooking area of the skillet with cooking spray.
• Cut the parchment paper into a circle that covers the cooking area of the skillet, and place it in side the skillet.
• Start lining the center of the skillet with a layer of bacon in a fan pattern, with one end of the bacon at the center and the other end hangs over the end of the skill. Each slice should overlap about a 3rd to half of the width of a bacon slice. Take care to stagger the bacon at the center so you don't end up with a very thick layer of bacon in the center of the pan.
• Slice your potatoes in about 1/4 inch thick slices.
• After the skillet is completely covered with bacon, start adding potato slices in layers inside the skillet on top of the bacon, creating a layer of potato on top of the bacon.
• After completely adding a layer of potato that covers the bottom of the skillet, sprinkle some pepper, onions/garlic mixture, and a generous portion of cheddar on top of each layer.
• Repeat the previous 2 steps until the potato & cheese layers are stacked about 1 inch above the top of the skillet.
• Fold all of the bacon stips on top of the stack of potato until the top layer is completely covered.
• Place a small, metal skillet or pot cover on top of the tart to hold the bacon in place during baking.
• Bake at 350 degrees for 2 hours and 30 minutes.

CARAMELISED ONION & BACON TART

Steps:

• Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
• Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
• When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
• Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

FRENCH ONION AND BACON TART(ATK)

Steps:

• Crust: Preheat the oven to 375º. Put the flour, sugar and salt in the bowl and pulse a few times to mix. Dump in all the butter and pulse about 15 times total. You want to cut the butter up smaller than you would for a flaky pie crust. Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds. You'll know that you have the right amount of moisture in the dough by removing the lid, reaching in and grabbing a handful, squeeze it together and if it clumps...it's perfect. If it is still crumbly and does not stick together, then put the lid back on, add another ½ to 1 teaspoon of ice water and turn on again for another 5-6 seconds.
• Press dough in tart pan. Try and make it an even layer across the bottom of the pan.
• To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes.
• Cook bacon until crispy. Less 2 tablespoons of drippings in pan and cook onions on low/med heat with thyme & salt, covered 20mins. So not brown, sweat the onions. Pull crust out of the freezer, place it on a cookie sheet, add a sheet of foil on top and press it in gently and then fill with your favorite pie weight (dry beans, rice, actual pie weights, marbles, ball bearings). Place in the oven for 30 minutes while the onions are cooking.
• Beat the eggs and add in the half and half, a grind or two of black pepper and a touch of salt, mix well and set aside. The onions, they should be translucent, soft and very fragrant. Remove them from the heat and cool long enough that they won't cook the eggs. When the crust comes out, remove the pie weights and foil. Remove the thyme sprigs from the onions and mix them into the custard. Pour it all into the tart crust, sprinkle with bacon pieces and put it back in the 375º oven for 25-30 minutes on the middle rack.

GOAT'S CHEESE, POTATO & ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
• Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
• Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.