Indulge in the ultimate comfort food with this exquisite Bacon Potato Tart – a truly sensational dish that brings together creamy, thinly sliced potatoes, crispy bacon, and savory cheese, all encased in a flaky, buttery pastry. This elegant yet deeply comforting tart promises a symphony of flavors and textures that will captivate your palate from the very first bite. Imagine a rich, golden crust giving way to layers of tender potatoes, infused with the smoky essence of bacon and fresh thyme, bound together by luxurious cream and melted cheese. It’s a culinary masterpiece that’s surprisingly simple to create at home.
This isn’t just a meal; it’s an experience. Its irresistible layers are so captivating, I’ve honestly enjoyed this magnificent Bacon Potato Tart for breakfast, lunch, and dinner. Each forkful delivers an unparalleled combination of:
- Perfectly creamy, tender potato layers
- A supremely buttery, wonderfully flaky homemade pastry
- Salty, crispy sautéed bacon pieces
- Aromatic fresh thyme for a herbaceous lift
- Melted, savory cheese binding everything together
If your heart beats for a good savory pie, you’re sure to adore this Steak and Mushroom Pie or this delightful Bacon and Potato Quiche. But for an unmatched combination of elegance and hearty satisfaction, this creamy potato tart remains a personal favorite. My journey with this recipe began inspired by a version on Brown Eyed Baker, though its original brilliance comes from the talented Melissa D’Arabian.
This beloved recipe was first published on March 25, 2016, and has been thoughtfully updated to provide even clearer instructions, fresh insights, and inspiring images for your culinary adventure.
Table of contents
- Ingredients for bacon and potato tart
- How to make potato tart
- Tips and tricks for a perfect tart
- Crafting the most buttery, flaky pastry
- More delightful potato dishes
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Essential Ingredients for Your Bacon Potato Tart
Creating this spectacular Bacon Potato Tart begins with selecting the right, high-quality ingredients. Each component plays a vital role in achieving the rich, comforting flavors and the exquisite texture that makes this savory pie so special.
For precise measurements and detailed instructions, please jump to the full recipe card below.
- For the Flaky Pastry: You’ll only need flour, butter, salt, and ice water to craft this incredibly simple yet incredibly buttery and flaky dough. It comes together in mere minutes in a food processor. While store-bought puff pastry is an option for convenience, I wholeheartedly encourage you to try making this homemade version just once. The difference in flavor and texture is truly transformative; a ready-made crust simply cannot compare to the rich, tender layers of this pastry.
- Potatoes: The star of our filling requires a good quality starchy potato that will cook down to a creamy tenderness. My preferred choice is Royal Blue for its exceptional flavor and texture, but availability varies. Excellent alternatives include Sebago, Russet, King Edward, Maris Piper, or even firm new potatoes. The key is thin, even slices for consistent cooking.
- Cream: To achieve that luscious, rich filling, opt for thickened cream, heavy cream, or pouring cream. It’s crucial to use full-fat cream; lighter versions will not provide the same decadent mouthfeel or bind the ingredients as effectively. The fat content is essential for a truly creamy and satisfying result.
- Bacon: Choose good quality bacon, ideally whole rashers that you can dice yourself. This allows you to control the size and proportion of meat to fat. I prefer a meatier bacon for texture and robust flavor, ensuring it crisps beautifully when sautéed.
- Cheese: Gruyere is the classic choice for its nutty, earthy notes that pair wonderfully with potatoes and bacon. However, a sharp, full-fat cheddar cheese also works wonders, lending a familiar and comforting tang. Parmesan is another fantastic option for a savory kick. Always steer clear of pre-shredded cheeses, as they often contain anti-caking agents that hinder proper melting and can leave a chalky texture. Grate your own for the best melt and flavor.
- Fresh Thyme: The aromatic fresh thyme is non-negotiable for this recipe. Its earthy, slightly peppery notes infuse the cream and filling with a vibrant freshness that dried thyme simply cannot replicate. If you’re experimenting, other finely chopped fresh herbs like sage or chives, or even a tiny amount of finely minced fresh rosemary, could also complement the flavors beautifully.
For an extra layer of complexity and flavor in your Bacon Potato Tart, consider adding a handful of very finely sliced onions or shallots to the filling. A teaspoon or two of good quality Dijon mustard mixed into the cream would also introduce a fantastic subtle tang, elevating the savory profile even further.
Crafting Your Homemade Bacon Potato Tart: A Simple Guide
Despite its elegant appearance, this Bacon Potato Tart is remarkably straightforward to prepare in your own kitchen. The process is divided into two main parts: creating the divine pastry dough and assembling the rich, flavorful filling. Once you master this pastry, you’ll find yourself reaching for this recipe for many other savory pies and tarts. The filling, meanwhile, is simply a matter of artfully layering your prepped ingredients to build an explosion of flavor.
Jump directly to the detailed recipe card for the complete list of ingredients and step-by-step instructions.
The journey to this creamy potato tart truly begins with its foundation: that extraordinary buttery, flaky pastry. It consistently delivers an amazing flavor and bakes up to a crisp, golden perfection, making it my go-to recipe for any savory pie.
- Prepare the Pastry: Combine flour, salt, and cold, cubed butter in a food processor. Pulse a few times until the mixture resembles coarse crumbs with some larger pea-sized butter pieces still visible. This is key for flakiness.
- Add Water Gradually: Slowly drizzle in ice-cold water, one tablespoon at a time, pulsing briefly after each addition. Stop immediately once the dough just begins to clump together and form a ball. Avoid overmixing.
- Chill the Dough: Turn the dough out, divide it into two equal disks, and gently flatten each. Wrap them tightly in baking paper or plastic wrap, and chill in the refrigerator for at least 30 minutes. This resting period is crucial for relaxing the gluten and ensuring a tender, flaky crust.
- Line Your Pan: On a lightly floured surface, roll out one disk of chilled pastry dough to fit your pie or tart pan. Carefully transfer it to the pan, pressing it gently into the contours, then return the lined pan to the fridge to keep the pastry cold.
- Cook Bacon and Infuse Cream: In a frying pan, cook the diced bacon until it’s wonderfully crispy and golden. Remove the bacon and set aside, reserving a little of the rendered fat in the pan. Add the cream and a few sprigs of fresh thyme to the same pan. Gently warm over low heat until it just begins to steam, allowing the thyme to infuse its aroma into the cream. Don’t let it boil. Remove the thyme sprigs after a few minutes.
- Layer the Filling: With your pastry chilled and ingredients prepped, it’s time to build your Bacon Potato Tart. Start by arranging a single layer of thinly sliced potatoes at the bottom of the pie crust, slightly overlapping them in a circular pattern. Season generously with salt and pepper, then sprinkle with a portion of the crispy bacon and fresh thyme leaves. Repeat this process for multiple layers, ensuring each potato layer is seasoned, and distributing the bacon and cheese evenly throughout. Spoon half of the infused cream and grated cheese after the second potato layer, then add two more layers of potato, seasoning, bacon, and thyme, finishing with the remaining cream and cheese.
- Seal and Top: Roll out the second piece of pastry dough and carefully drape it over the filled pie. Trim any excess pastry, then firmly pinch the edges of the top and bottom crusts together all the way around, creating a decorative and secure seal.
- Bake to Perfection: Brush the entire top crust with an egg wash (one egg yolk whisked with a splash of water) to achieve that beautiful golden sheen. Using a sharp knife, make three small slits on the top of the pie to allow steam to escape during baking. Bake in a preheated oven until the crust is gloriously golden brown and crisp, and the filling is bubbly and tender.
Expert Tips for a Flawless Bacon Potato Tart
Achieving a truly spectacular Bacon Potato Tart involves a few key techniques and considerations. Follow these tips to ensure your savory pie turns out perfectly golden, flaky, and irresistibly creamy every time:
- Embrace the Cold: This is arguably the most critical tip for flaky pastry. Always use very cold butter and ice-cold water. The small pieces of butter in the dough will melt slowly in the oven, releasing steam and creating those desirable, distinct layers of flaky crust. If the butter melts before baking, you’ll end up with a tough, dense crust instead of a light, airy one.
- Mind the Moisture: When adding water to the pastry dough, be cautious not to add too much. A soggy dough will result in a dense and less flavorful crust. You’re aiming for a short, flaky pastry, not a bread-like texture. Add water slowly, one tablespoon at a time, and stop as soon as the dough begins to come together.
- Handle with Care: To keep the butter cold and prevent gluten from overdeveloping, avoid overhandling the pastry dough. Once it’s out of the food processor, gently press it together just enough to form a disk. The warmth from your hands can quickly melt the butter, compromising the flakiness.
- The Power of Chilling: You absolutely must chill the dough for at least 30 minutes (or longer). This step is essential for two reasons: it allows any gluten that developed during mixing to relax, preventing a tough crust, and it ensures the butter remains super cold, ready to create those beautiful flaky layers in the oven.
- Precision Potato Slices: For uniform cooking and a visually appealing tart, aim for an ideal potato thickness of around 2-3mm. Thinner slices will cook more evenly and become wonderfully creamy. A very sharp knife or a mandolin slicer (use with extreme caution!) will make this task easier and safer.
- Season Every Layer: Don’t underestimate the power of seasoning! For a truly flavorful Bacon Potato Tart, you must season every single layer of potatoes with a good pinch of salt and pepper. This ensures that the entire filling is flavorful, not just the top.
- Protect the Edges: If you notice the edges of your tart starting to brown too quickly while the center is still cooking, simply wrap some aluminum foil around the crust edges. This will shield them from direct heat and prevent them from getting too dark, allowing the rest of the pie to cook through evenly.
- Allow to Rest: Once baked, let the Bacon Potato Tart sit for at least 10-15 minutes before slicing. This resting period allows the filling to set slightly, making it much easier to cut neat slices and ensuring the creamy potato layers hold their shape beautifully.
Crafting the Most Buttery, Flaky Pastry for Your Bacon Potato Tart
The pastry for this Bacon Potato Tart is nothing short of miraculous. It has genuinely never failed me once, proving its reliability time and again. I’ve incorporated this recipe, or slightly adapted versions of it, into countless savory and sweet dishes, and it consistently delivers. When baked, it creates a crust that looks like you’ve labored over it for hours, yet it truly takes only minutes to prepare.
This pastry is the secret to elevating your Bacon Potato Tart from good to truly extraordinary. It bakes up into a delicate, golden shell that shatters beautifully with each bite, perfectly complementing the creamy, rich filling. The contrast between the crisp, buttery crust and the tender interior is what makes this savory pie so incredibly addictive.
The cardinal rule for this pastry recipe is simplicity and minimal intervention. Use genuinely cold, cold butter, cut into small cubes, and handle the dough as little as possible. When the recipe instructs you to “just pull the dough together,” it means precisely that – literally just bring the dough together with enough pressure to form a cohesive disk, avoiding any kneading. This ensures the butter remains in small pockets, ready to create those coveted flaky layers.
Experience the versatility of this incredible dough in other recipes too! You’ll find it featured in my mouthwatering Steak and Mushroom Pie, and an adapted version graces these adorable Mini Lamb Pies. For those with a sweet tooth, try a sweetened variation in these delightful Nutella Hand Pies. Its robust nature makes it perfect for countless culinary applications, confirming it as a true kitchen staple.
Without further ado, I wholeheartedly urge you to embark on the delightful journey of making this Bacon Potato Tart for yourself. It’s perfect as a standout main course, offering hearty satisfaction, or as an elegant side dish. Serve it simply on its own, allowing its complex flavors to shine, or pair it with crisp green salad, a light vegetable soup, or complement it with simply grilled meats or fish for a truly complete and memorable meal.
More Delightful Potato Dishes to Explore
If you’re a true potato lover, there’s a world of deliciousness waiting beyond this Bacon Potato Tart. Potatoes are incredibly versatile, offering endless possibilities for comforting and flavorful dishes. Explore some of my other favorite potato recipes:
- Easy Cheesy Potato Bake: A bubbling, cheesy delight that’s perfect for any potluck or family dinner.
- Sheet Pan Hash Browns: Crispy, golden hash browns made effortlessly on a single sheet pan.
- Warm Potato and Asparagus Salad: A fresh and vibrant salad, perfect for spring gatherings.
- Garlic Butter Potatoes with Crispy Prosciutto: Indulgently flavored potatoes with a savory, crunchy topping.
- How to make Perfect Roast Potatoes: Unlock the secrets to achieving irresistibly crispy and fluffy roast potatoes every time.
- Simple Potato Salad with Crispy Prosciutto: A classic comfort elevated with a delightful crunch.
- Roasted Garlic Potato Chowder: A warming and hearty soup, rich with the flavors of roasted garlic.
- Pork and Fennel Potato Croquettes: Crispy, flavorful bites that are perfect as an appetizer or side.
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Bacon and Potato Tart
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Ingredients
Pastry
- 226 g unsalted butter, cubed and chilled (2 sticks / 8oz)
- 325 g plain flour (all purpose flour) (2 ½cups / 11.4oz)
- 1 teaspoon salt
- 6-7 tablespoons ice water (notes 1)
Filling
- 150 g bacon, diced (~5 ½oz)
- 3 medium potatoes (I use royal blue), peeled (notes 4)
- ⅓ cup packed grated cheddar cheese
- ⅔ cup thickened cream (or heavy cream) (160ml)
- 7 sprigs fresh thyme
- Salt & pepper to season
- 1 egg yolk, whisked with a splash of water
For best results, always weigh ingredients where a weight is provided
Equipment
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regular pie dish or tart pan (roughly 8-9 inch wide)
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Rolling Pin
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mandolin slicer helpful but not essential
Instructions
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To make the pastry, place the cold, cubed butter, flour, and salt into a food processor. Pulse a few times until the mixture resembles wet sand with small pea-sized pieces of butter remaining.
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Add the ice-cold water, 1 tablespoon at a time, continuing to pulse briefly between each addition. Stop immediately once the mixture just starts to clump together and form a rough ball. Avoid overmixing.
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Turn the dough out onto a clean work surface and divide it in half. Gently, and with minimal handling, press each half into a flat disk. Use plastic wrap or baking paper to help you shape them without warming the dough too much. It is very important not to overhandle or knead the dough. Wrap each disk tightly and chill in the fridge for at least 30 minutes.
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On a lightly floured work surface, roll out one half of the chilled dough to approximately 4mm (about ⅛ inch) thick. Carefully transfer this rolled pastry into a 9-inch pie tin or tart pan, gently pressing it into the bottom and sides. Place the lined tin back into the fridge to keep the pastry cold while you prepare the filling.
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Preheat your oven to 200°C (180°C fan-forced) / 395°F.
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In a frypan, cook the diced bacon bits over medium heat until they are wonderfully crispy and golden brown. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.
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In the same pan (after wiping out most, but not all, of the excess bacon grease with paper towel), add the thickened cream and two sprigs of fresh thyme. Heat the cream over low heat until it just begins to steam, ensuring it doesn’t come to a boil. Remove the pan from the heat and let the thyme steep in the cream for about 5 minutes to infuse its flavor, then remove and discard the thyme sprigs.
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Carefully slice the peeled potatoes very thinly, aiming for a consistent thickness of 2-3mm (about ⅛ inch). Remove the leaves from the remaining sprigs of fresh thyme and finely chop if desired, or leave whole for visual appeal.
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Retrieve the pie tin with the pastry from the fridge. Arrange a single layer of potato slices at the bottom of the crust, overlapping each slice slightly in a concentric circle for a beautiful presentation and even cooking. Season this layer generously with salt and freshly ground black pepper. Sprinkle about a quarter of the crispy bacon and fresh thyme leaves over the potatoes.
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Repeat to create a second layer of potatoes, seasoning, bacon, and thyme. After this second layer, spoon over half of the warm, infused cream and sprinkle with half of the grated cheese. Continue with a third and fourth layer of potatoes, seasoning, bacon, and thyme, then top with the remaining cream and cheese, ensuring an even distribution of ingredients.
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Roll out the second portion of chilled pastry dough to match the size of your pie tin. Carefully lay this top crust over the filled pie. Trim any excess dough from the edges, then firmly crimp or press the edges of the top and bottom crusts together all the way around to create a secure seal. You can use a fork to create a decorative edge.
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Brush the entire top crust lightly with the egg wash (a whisked egg yolk with a splash of water) to ensure a beautiful golden-brown finish. Using a sharp knife, poke three small slits or cut a small vent in the center of the top crust to allow steam to escape during baking.
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Place the Bacon Potato Tart in the preheated oven and bake for 50 minutes, or until the top crust is beautifully golden brown and crisp, and the filling is tender and bubbling gently. Keep an eye on the edges; if you notice them browning too quickly before the tart is fully cooked, loosely wrap aluminum foil around the edges to shield them.
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Once baked, remove the tart from the oven and allow it to rest for 10 minutes before slicing. This crucial resting period allows the creamy potato filling to set properly, ensuring that your slices hold their shape beautifully when served.
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We would absolutely love to hear about your experience! Please take a moment to leave a comment & rating below. Your feedback is truly appreciated and incredibly helpful to other home cooks.
Notes
- Tablespoons: Please note that I use a standard Australian 20ml tablespoon in my recipes (which is equivalent to 4 teaspoons). It’s a good idea to check the capacity of your measuring tablespoons before you begin.
- For the most consistent and accurate results, it’s always recommended to weigh ingredients, especially flour, if a weight is provided in the recipe. Kitchen scales are an affordable and invaluable tool for baking precision. If you don’t have scales, use the “spoon and level” method for flour: spoon flour into your measuring cup until it overflows, then level off the top with the back of a knife. Avoid scooping directly with the measuring cup, as this can compact the flour and result in using too much.
- It is exceptionally important not to handle the dough too much. This means only bringing it together just enough to form a cohesive ball. For those coveted flaky layers, it’s vital that the butter pieces remain cold and distinct within the dough, and that the gluten isn’t overdeveloped.
- Best potatoes for this recipe include starchy varieties that become creamy and tender when cooked. My top recommendations are Royal Blue, Sebago, Russet, King Edward, or Maris Piper. These varieties will give you the best texture for your filling.
- Nutrition details provided are approximate only and have been derived from an online calculator. Please be aware that the specific brands and variations of ingredients you use may cause slight variations in the final nutritional information.
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Calories from Fat 360