Toma, Caramelized Onion, Potato & Bacon Tart

Toma, Caramelized Onion, Potato & Bacon Tart

Download recipe for print

Toma, Caramelized Onion, Potato & Bacon Tart

Serves 6

 

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

 

Preheat oven to 350°F. 

 

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.

 

 

Leave a comment