Bacon Potato Tart
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Bacon Potato Tart

Prep: 30 minutes
Bake: 1 hour 30 minutes • Serves: 8

1 cooked Farmer John® Classic Bacon Slices, crumbled
1/2cup chopped Farmer John® Fully Cooked Ham
3 cups cubed baking potatoes (3/4-inch cubes)
1 cup chopped yellow onion
2 tablespoons olive oil
1 teaspoon seasoned pepper
2 tablespoons chopped fresh parsley leaves
1 package Stater Bros® Refrigerated Piecrusts
2 cups shredded swiss cheese
1-1/4cups stater bros® half-and-half
4 large eggs, lightly beaten
1 tablespoon fresh chopped rosemary
1/2teaspoon salt

1.Preheat oven to 425°F.

2.Toss together first 4 ingredients in large bowl; arrange mixture in single layer on a lightly greased 15×10 inch jelly roll pan. Bake 20 minutes, stirring after 10 minutes. let stand 10 minutes.

3.Place 1 piecrust directly over 2nd piecrust and roll to 14-inch circle on a lightly floured surface.

4.Fit piecrust into 10-inch deep-dish pie plate.

5.Line piecrust with aluminum foil and fill with pie weights or dried beans.

6.Bake at 425°F for 12 minutes.

7.Remove weights and foil. Let stand 15 minutes.

8.Reduce oven temperature to 350°f. Layer half of potato mixture and half of cheese in tart shell; repeat layers.

9.Whisk together half-and-half and next 3 ingredients; pour over cheese.

10.Bake at 350°F on lowest oven rack 50 to 60 minutes or until set. Let stand 10 minutes.

Chef Tip:
> Add in a teaspoon of paprika for a spicy kick.