Bacon, Potato and Thyme Tart
Photography by Manja Wachsmuth.
Crisp, golden pastry topped with tender leeks and bacon makes a delicious lunch with a salad on the side.
Serves: 6–8
INGREDIENTS
500 grams puff pastry
1 egg, lightly beaten
1 tablespoon Dijon mustard
Topping
500 grams small waxy potatoes, sliced 1cm thick
1 tablespoon olive oil
150 grams streaky bacon, sliced 2cm
2 leeks, thickly sliced
3 cloves garlic, crushed
1 tablespoon thyme leaves
200 grams crème fraîche
1 large egg, size 7
1 egg yolk, size 7
1 red onion, thinly sliced
parmesan for grating
sea salt and ground pepper
METHOD
Preheat the oven to 170°C fan bake.
Tart: Roll the pastry out on a large piece of baking paper to a 38cm x 28cm rectangle and brush the edges with beaten egg. Fold over a 2cm border and press gently to seal. Brush the border with beaten egg and spread the mustard over the base. Chill until ready to fill and cook.
Topping: Cook the potatoes in salted boiling water until just tender but not falling apart. Drain well and set aside to cool.
Heat the oil in a large sauté pan and cook the bacon for 5 minutes. Add the leeks, garlic and thyme and season generously. Cook for 15 minutes until the leeks have softened. Cool.
Stir the crème fraîche, egg and egg yolk together in a large bowl and season well. Add the leek mixture and the potatoes and stir everything together. Spoon into the pastry shell and spread evenly. Top with the sliced red onion then a generous grating of parmesan and a grind of pepper.
Bake for 40 minutes or until the pastry is well risen, golden and crisp. Serves 6–8.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!