(serves 2 hungry Valentines or 6 mere mortals)
Adapted from Day-Lewis’ The Art of the Tart (makes one 8” tart)
Pastry Dough to fit one 8”x1” tart pan with removable bottom
½ cup all-purpose flour
½ cup old fashioned oats
pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
2-3 tablespoons ice cold water
In the bowl of a food processor fitted with the blade attachment, combine flour, oats and salt. Pulse a few times to blend. Add the cold butter pieces and pulse until crumbly. Turn the mixture out into a large mixing bowl, add the cold water and gently combine with your fingertips. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour before rolling out. On parchment paper lightly dusted with flour, roll out the dough into an 11” circle. Fit into a lightly greased 8”x1” tart pan with removable bottom. Chill for 30 minutes. Preheat oven to 375 degrees. Line pan with parchment paper and beans, and blind bake pastry for 20 minutes. Reduce heat to 350 degrees, remove parchment and beans and bake an additional 10 minutes. Set aside to cool while you prepare the filling.
Filling
2 slices of thick cut bacon, cooked until crispy, drained and coarsely chopped
3 red skinned potatoes (about 9 oz.) boiled until tender, drained and sliced ¼” thick
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, finely chopped
salt and pepper to taste
1 cup sharp Cheddar cheese, shredded
2 eggs
½ cup heavy cream
½ cup whole milk
freshly grated nutmeg
2 teaspoons fresh thyme
Melt the butter in a skillet, add onion and garlic. Sauté until translucent, season with salt and pepper. In a medium bowl, whisk together the eggs, heavy cream and milk. Add the fresh thyme and a pinch of nutmeg to the egg mixture. Set the pre-baked tart shell on a parchment lined baking pan. Preheat the oven to 375 degrees. Spread the onion/garlic mixture over the bottom of the tart shell. Add a layer of potatoes, additional salt and pepper if you wish, half of the bacon and half of the cheese. Add a second layer of potatoes, bacon and cheese. Gradually pour the egg/cream/milk mixture over the tart, allowing the custard to work its way through the layers. Bake for about 25 minutes, until the tart is golden brown. Cool briefly before serving.
Adapted from Day-Lewis’ The Art of the Tart (makes one 8” tart)
Pastry Dough to fit one 8”x1” tart pan with removable bottom
½ cup all-purpose flour
½ cup old fashioned oats
pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
2-3 tablespoons ice cold water
In the bowl of a food processor fitted with the blade attachment, combine flour, oats and salt. Pulse a few times to blend. Add the cold butter pieces and pulse until crumbly. Turn the mixture out into a large mixing bowl, add the cold water and gently combine with your fingertips. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour before rolling out. On parchment paper lightly dusted with flour, roll out the dough into an 11” circle. Fit into a lightly greased 8”x1” tart pan with removable bottom. Chill for 30 minutes. Preheat oven to 375 degrees. Line pan with parchment paper and beans, and blind bake pastry for 20 minutes. Reduce heat to 350 degrees, remove parchment and beans and bake an additional 10 minutes. Set aside to cool while you prepare the filling.
Filling
2 slices of thick cut bacon, cooked until crispy, drained and coarsely chopped
3 red skinned potatoes (about 9 oz.) boiled until tender, drained and sliced ¼” thick
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, finely chopped
salt and pepper to taste
1 cup sharp Cheddar cheese, shredded
2 eggs
½ cup heavy cream
½ cup whole milk
freshly grated nutmeg
2 teaspoons fresh thyme
Melt the butter in a skillet, add onion and garlic. Sauté until translucent, season with salt and pepper. In a medium bowl, whisk together the eggs, heavy cream and milk. Add the fresh thyme and a pinch of nutmeg to the egg mixture. Set the pre-baked tart shell on a parchment lined baking pan. Preheat the oven to 375 degrees. Spread the onion/garlic mixture over the bottom of the tart shell. Add a layer of potatoes, additional salt and pepper if you wish, half of the bacon and half of the cheese. Add a second layer of potatoes, bacon and cheese. Gradually pour the egg/cream/milk mixture over the tart, allowing the custard to work its way through the layers. Bake for about 25 minutes, until the tart is golden brown. Cool briefly before serving.
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