French Comfort Food. A tart graced with bacon, potatoes, and cheese- Camembert cheese that is, baked atop this tart, cream side down, rind side up creating a crisp topping, with the creamy cheese oozing down into all the nooks and crannies of the bacon and potatoes. I spied this tart in the America’s Test Kitchen Cook Book and decided to bake it up my way, using nutmeg as the major seasoning over thyme, increasing the bacon, then adding a drizzle of balsamic glaze, resulting in a tart that had a perfect balance of spice, smoke, and sweetness.
1 Purchased pie crust, I used Trader Joe’s
12 ounces applewood smoked bacon
1 Vidalia onion, chopped
3 large golden potatoes, peeled and sliced in 1/4 inch slices
1 tsp. fresh ground nutmeg
Kosher salt and pepper to taste
8 ounce wheel Camembert Cheese
1/3 cup Balsamic vinegar
1 T. sugar
Heat oven to 375 degrees. Press pie crust into a 9 inch tart pan with removable bottom. A 9 inch pie plate will work fine. Line crust with a piece of foil and fill with beans. Bake for 20 minutes or until edges start to go golden and bottom is set. Remove beans and foil and put crust aside. In a large skillet over medium heat, cook bacon until crispy. Remove and place on paper towels to drain. Spoon out some of the bacon grease leaving about 1/4 cup grease in the pan. Add onions and potatoes and fry until potatoes are tender and browning. Add nutmeg, salt and pepper. Spoon potato mixture into the tart crust and crumble and sprinkle bacon over top. Slice wheel of Camembert in half to make two equal wheels, cut each wheel into fourths and place cheese side down over top of bacon. Place back in oven and bake another 20 minutes until cheese is bubbly and rinds are golden. Let rest 10 minutes before removing from the tart pan. Meanwhile, heat vinegar and sugar over medium heat, stirring, until the fluid has reduced to a scant 1/4 cup. Drizzle over tart. Serve warm or at room temperature. Serves 8-10.
You will be missed my dearest Uncle Cliff.
“…and the living weep”