Pie Dough for one crust (store-bought or your favorite recipe)
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 medium Yukon Gold Potato, thinly sliced
2 cups shredded Toma (about 8 oz)
6 oz bacon, chopped and cooked until crisp
salt and pepper to taste
Fresh sage for garnish
Instructions
Melt the olive in a medium pan over high heat. Add the onions and a generous pinch of salt. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to low and cover. Cook, stirring occasionally, until the onions have softened and turned a deep, golden brown, about 25 minutes. Stir in balsamic vinegar and cook a couple minutes more. Season to taste with salt and pepper.
Roll out pie dough and place in a 9” tart pan, pressing the sides against the pan. Par-bake the crust for 10 minutes.
Layer the sliced potatoes on par-baked crust in concentric circles. Sprinkle with a healthy pinch of salt and pepper. Place a thin layer of shredded Toma on top followed by thin layers of caramelized onions and bacon. Repeat until all ingredients are used, finishing with Toma and bacon.
Bake for 25-30 minutes, until cheese is golden brown and potatoes are cooked through. Let cool for 10 minutes. Remove tart from pan, top with sage leaves and serve.
