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
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.