With the arrival of autumn and the chilliness, you want to turn on the oven again and prepare a little more forceful dishes like this one bacon and blue cheese tart with potato base. Yes, you read correctly, with a potato base. Something that we have been wanting to try for a long time and that we liked as much as we intuited.
We leave the shortcrust pastry aside to prepare this beauty that is incredibly juicy, tasty and satiating. For it to come out right, the crux of this recipe is in drain the potato well once grated. It has to release as much liquid as possible so that, once baked, it is crispy.
The rest of the preparation is quite simple, identical to that of many other savory tarts and/or quiches. In the filling we have used gorgonzola cheese, but any blue cheese will do. And if you’re not friends with this one, try softer cheeses emmental type, gouda, cheddar, manchego or similar.
Peel, grate the potato and we drain the liquid it can have. To do this, wrap it in a kitchen towel and squeeze as much as possible until no water comes out. Then we mix with the butter, grated Parmesan cheese and season to taste.
Grease a mold 23cm diameter with removable base with a little butter. Spread the mixture of potato, cheese and butter on the base and sides of the mould. Bake in the oven, preheated to 180ºC with heat up and down, for 30 minutes or until the edges are golden.
In the meantime we prepare the filling. Sauté the bacon in a pan and reserve. Beat the eggs in a large bowl and mix them with the cream cheese, the diced blue cheese and the liquid cream. Add the bacon and a bunch of chopped fresh chives. Season to taste.
Fill the potato base with the previous mixture and take it back to the oven, at 180ºC with heat up and down, to cook for 25-30 more minutes or until the filling be curdled. Let cool for a few minutes before unmolding and serving.
Kaiser Delicious Quiche Pan with Removable Base, Black, 28 cm
With what to accompany the potato-based bacon and blue cheese tart
Is bacon and blue cheese tart with potato base It can be served with a light salad, as it is quite satiating. It is ideal as a second course of the meal or, better yet, enjoy it in a small piece at lunchtime (mid-morning) with a cup of coffee to kill hunger.
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