This savory tart is delicious paired with a simple salad of frisée and watercress (see recipe below). Serve as an entrée for brunch or lunch, or as a light supper.
For the pastry:
1 1/4 cups all-purpose flour
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter,
cut into 1-inch pieces
2 Tbs. ice water, plus more as needed
For the filling:
1/4 cup chopped thick-cut bacon
2 large yellow onions, sliced
1/2 tsp. finely chopped fresh rosemary
Salt and freshly ground pepper, to taste
1 large russet potato, about 3/4 lb., parboiled
for 7 to 10 minutes, cooled and cut crosswise
into slices 1/8 inch thick
2 eggs, lightly beaten with 1/2 cup heavy cream
1 Tbs. olive oil
For the salad:
2 cups tender frisée leaves
2 cups watercress, stems trimmed
2 Tbs. olive oil
1 Tbs. white wine vinegar
Salt and freshly ground pepper, to taste
To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.
Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 13 3/4-by-4 1/4-inch tart pan. Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 10 minutes.
To make the filling, in a large sauté pan over medium heat, fry the bacon, stirring frequently, until golden and crisp, 3 to 4 minutes. Pour off all but 2 Tbs. of the fat. Add the onions and rosemary and sauté, stirring, until tender and translucent, 4 to 6 minutes. Season with salt and pepper, remove the pan from the heat and stir in the potato. Cool for 2 to 3 minutes. Fold in the egg mixture until blended. Brush the pastry with the olive oil and pour in the filling, spreading it evenly. Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool for at least 10 minutes.
Just before serving, make the salad: In a bowl, toss the frisée and watercress with the olive oil, vinegar, salt and pepper.
Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide. Serve the salad alongside. Serves 4 to 6.
Williams-Sonoma Kitchen.
For the pastry:
1 1/4 cups all-purpose flour
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter,
cut into 1-inch pieces
2 Tbs. ice water, plus more as needed
For the filling:
1/4 cup chopped thick-cut bacon
2 large yellow onions, sliced
1/2 tsp. finely chopped fresh rosemary
Salt and freshly ground pepper, to taste
1 large russet potato, about 3/4 lb., parboiled
for 7 to 10 minutes, cooled and cut crosswise
into slices 1/8 inch thick
2 eggs, lightly beaten with 1/2 cup heavy cream
1 Tbs. olive oil
For the salad:
2 cups tender frisée leaves
2 cups watercress, stems trimmed
2 Tbs. olive oil
1 Tbs. white wine vinegar
Salt and freshly ground pepper, to taste
To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until pea-size crumbs form, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together.
Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 13 3/4-by-4 1/4-inch tart pan. Press the dough into the pan and trim the dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate for at least 10 minutes.
To make the filling, in a large sauté pan over medium heat, fry the bacon, stirring frequently, until golden and crisp, 3 to 4 minutes. Pour off all but 2 Tbs. of the fat. Add the onions and rosemary and sauté, stirring, until tender and translucent, 4 to 6 minutes. Season with salt and pepper, remove the pan from the heat and stir in the potato. Cool for 2 to 3 minutes. Fold in the egg mixture until blended. Brush the pastry with the olive oil and pour in the filling, spreading it evenly. Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool for at least 10 minutes.
Just before serving, make the salad: In a bowl, toss the frisée and watercress with the olive oil, vinegar, salt and pepper.
Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide. Serve the salad alongside. Serves 4 to 6.
Williams-Sonoma Kitchen.
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