Potato & Bacon Tart to mingle with!

by Ailbhe on April 29, 2011

Post image for Potato & Bacon Tart to mingle with!

I spotted a tweet from Jeanne of Cooksister about this event and thought “Yes, why not indeed!”. I rarely enter blogging events not because I’m not interested but mainly because I seem to always be chasing my tail, blogwise, and just seem to run out of time. And with tomorrow being the closing date I’m certainly running true to form but… I think I’ll make it. So here is my contribution to the Monthly Mingle, a savoury Potato & Bacon Tart.

I had actually been thinking about a potato tart for some time and have been toying with a version of a savoury potato tarte tatin. This isn’t it but something else I thought of along the way. It’s like a spanish tortilla(ish) but with a pleasing crunchy filo base which makes it easier to eat as a slice as a picnic food (the sunny weather recently has sparked picnic thoughts). We’ve had it as a next day work lunch and it keeps well and is filling but not too rich.

Potato & Bacon Tart

6-8 sheets filo pastry
3 medium eggs
6 medium potatoes, peeled (I used a waxy potato)
200 grams cubed pancetta
salt & pepper
1 large shallot sliced finely
1 tablespoon chopped oregano
melted butter
olive oil

Dry fry the pancetta in a pan only adding oil if there is very little fat rendered. Usually there is enough fat to brown the bacon bits. When they begin to brown remove them from pan with slotted spoon to a bowl and set aside. Add some olive oil to the pan. Dice the peeled potatoes into small cubes. Sauté the diced potato on a medium heat till they begin to soften, remove from pan to bacon bits bowl. Sauté the sliced shallot till beginning to wilt remove from heat and allow all to cool slightly in the bowl.

Using a 20cm tart tin (mine had perforated bottom to increase crisping of base) brush the base with some melted butter, lay a sheet of filo pastry on top and brush that with melted butter. Now keep layering with filo pastry and brushing each sheet with the butter. Allow the pastry sheets to overlap the edges and each other. Do this with about 6 – 8 sheets so that you have a fine pastry case with overhanging pastry. Place in fridge to allow butter to harden (just because it makes the filo easier to work with).

Now break the eggs into a separate bowl, season and mix together with a fork. Add this to the potato, shallot & bacon mix. Add herbs.

When pastry case is hardened remove from fridge, pour in the egg mix, tap to release any air bubbles. Gather any overhanging pastry and scrunch up to form a rough buttery filo pastry edge which, when cooked, will add to the crunch factor. Then place in a pre-heated oven. 180C (170C fan) and cook for approx 25 mins until pastry is golden and eggy potato mix has just set. Check after 15 mins to gauge if the tart is cooking quickly and adjust times accordingly.

Best eaten warm and not hot. Lovely with a crisp green salad or you could spoil yourselves as we did and have with lovely british asparagus and a rouille mayonnaise.


We had this with our first taste of this season's asparagus, lovely.



Leave a Comment

{ 11 comments… read them below or add one }

1 Sarah, Maison Cupcake April 29, 2011 at 16:19

Looks very tasty! I love it when you see pictures of tarts of pies than only have a couple of slices left by the time they get blogged, it’s testimony to how compulsive they were.


2 Ailbhe April 29, 2011 at 18:53

Thanks Sarah. You know how it is You cook it then by the time you get to photograph it’s dark / eaten / too tired so you end up with leftovers : )


3 sinead bouchier-hayes April 29, 2011 at 18:47

Your making me hungry now!!!! Looks lovely will have to try it maybe on monday when the Scott-haywards come to visit!!!


4 Ailbhe April 29, 2011 at 18:54

Ta Sinead Say hello to the G & G & gang from us : )


5 Gail May 1, 2011 at 20:55

That looks delish, love the plate too!


6 Ailbhe May 1, 2011 at 23:18

Thanks Gail, £1 shop purchase – camping section! Lots of enamelled plates, bowls and mugs to be found in £1, and in the more generous 99p, stores!


7 Jeanne @ CookSister! May 3, 2011 at 18:28

Oooh, you topless tart you ;o) Love it – it sounds all savoury and comforting but on a crispy crust – perfsct picnic food as you say!


8 Ailbhe May 3, 2011 at 18:44

Well, I do like to be naughty but nice every now and then. When I saw the title ‘Topless Tarts’ I said “that’s my kinda event” (not a big pastry fan I mean, of course!)


9 Sally - My Custard Pie May 5, 2011 at 05:47

Potato, bacon and filo – your tart is deep and delicious and great for a picnic I’d say. Yum indeed.


10 Ailbhe May 5, 2011 at 20:10

Sally – Yum and double yum (when eaten with a glass of chilled something)


11 Aurea June 7, 2011 at 10:26

Great title picture! I love the graphics and the photo mixed together!


{ 1 trackback }

Previous post:

Next post: