John Myers
Ingredients for 8 servings:
- 200 g grated Cheddar cheese, or alternatively another type of cheese
- 500 g potatoes, mostly waxy
- 4 packs of bacon, each 100 g
- Salt to taste
- Pepper to taste
- Rosemary as desired, fresh (optional)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
If using whole cheese, grate it first. Boil the unpeeled potatoes for 8-10 minutes. In an ovenproof pan or tart dish, arrange the bacon starting in the center and all the way around, so that the other end hangs over the edge. To prevent a “bacon mountain” from forming in the middle, place about every fourth bacon strip slightly toward the edge. Cut the cooked and slightly cooled potatoes into thick slices. If desired, peel them first. Arrange the potato slices on the bacon in a circle, overlapping them – don’t forget the center. Season with salt and pepper and scatter a few rosemary sprigs on top. Sprinkle generously with the grated cheese. Arrange the potato slices in a circle again, leaving a border of about 1.5 cm on the outside. Season again and add a layer of cheese. Pull the bacon halves hanging over the edge over the cheese towards the center, pressing down lightly until the entire filling is covered. Place the bacon tart in the oven and bake at 175 degrees Celsius for 20 minutes. Then increase the temperature to 200 degrees Celsius and bake for another 20 minutes. Place a lid or plate over the finished tart and drain off any excess fat. Then place a large plate on top and turn the entire thing 180 degrees, so the tart is now “upside down.” This delicious savory tart is ready to be sliced and served.
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