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Potato Onion & Bacon Custard Tart

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Potato Onion and Bacon Custard Tart
2011-03-17 Appetizer
5 100

Potatoes, onions, and bacon come together to make a hearty and delicious breakfast tart. The thyme adds the perfect amount of seasoning.

  • Servings: 6-8


4 Tbsp Olive Oil, divided
1 Large Red Onion, peeled, halved, and thinly sliced
4 Large Idaho Baking Potatoes, peeled
1 tsp Coarse Salt
¼ tsp Fresh Ground Black Pepper
4 Strips Apple Wood Smoked Bacon, chopped, and cooked crisp
1 tsp Fresh Thyme, chopped
2 Eggs Beaten With 1/2 Cup Half & Half
3 Tbsp Unsalted Butter, cubed small


In a 12 inch ovenproof skillet on medium heat, add 2 tbsp olive oil and onions, then saute 10-12 minutes, until cooked through and lightly browned. Slice potatoes to 1/8 inch and place into a bowl of water to cover, while completing slicing to prevent browning. When all potatoes are sliced, drain water and pat dry, then sprinkle with salt and the pepper. Toss with the onions, bacon and thyme. Wipe skillet clean, and add remaining olive oil, then top with sliced potatoes and onion mixture, pressing to make flat. Pour egg mixture over potatoes and top with the butter cubes. Bake in a 350 degree oven for 45 minutes. To serve, loosen edges of tart with a sharp knife and turn out onto a serving platter. Cool 5 minutes and slice in wedges.