Tarts are usually prepared with fruit or custard and served as dessert at the end of a meal or with late afternoon tea. However, savory tarts are a nice addition and can be baked with ingredients that highlight each other like potatoes, onions and bacon and can be eaten as an appetizer, brunch or dinner.
Rustic tarts are a simpler version of pastry because you free-form the dough – no need to fit it into a tart pan. I have been making rustic tarts for years and there is something pleasurable about making the dough and forming it into a not-so-perfect shape. The taste is always delicious and I love the fact that each and everyone is slightly different.
Savory tart dough is slightly different than with a sweet tart dough. Grainy flours and a bit of cheese, build the umami flavor and take it to a whole new level. The crust should compliment the filling and add something special – like in this recipe for Potato, Leek & Bacon Tart.
The entire savory dough is made in the food processor for a quick and easy approach. After rolling and filling the tart with roasted potatoes, sauteed leeks and crisp bacon, you have yourself a tasty masterpiece.
I like to serve my tart as a starter at a dinner party, and this recipe definitely fits the bill for a Social Sundays gathering. Tell your friends or family to bring the salad and you have yourself a fun meal ahead.
1 1/2 cups all purpose flour + more for dusting
1/2 cup whole wheat flour
1/2 cup parmesan cheese
1 teaspoon salt
10 tablespoons cold butter, diced
1 tablespoon white vinegar
2/3 cup ice water
5 Yukon Gold potatoes, diced
2 leeks, sliced
1 tablespoon butter
5 slices bacon, cooked
1/2 cup sour cream or Greek yogurt
1/2 cup parmesan cheese
salt & pepper
1. Preheat the oven to 375 degrees. Dice potatoes and toss in olive oil on sheet pan. Sprinkle with salt and pepper. Bake for 30 minutes or until lightly golden brown. Remove and cool. Slice and saute leeks in butter over medium heat for 5 minutes. Remove from heat and cool.
2. In a food processor add flours, cheese and salt. Pulse 5 times until combined. Add diced butter and pulse again 10 times, or until coarse crumbs. While the processor is running, add vinegar and water. Just as the dough begins to come together, stop and remove dough. Wrap in plastic and refrigerate for 30 minutes.
3. Remove dough from plastic wrap and roll out onto a lightly flour-dusted surface. Place dough onto a sheet pan lined with parchment paper. Spread sour cream over the top of dough, leaving 2-inch edges clean. Spoon half the leeks and potatoes over crust. Break up bacon and sprinkle half over the top. Repeat with leeks, potatoes and bacon. Fold edges up over the filling, about 2-inches. Place tart in the refrigerator for 20 minutes.
4. Crack egg in a bowl and add 1 teaspoon of water, whisk. Brush edges of dough with egg-wash. Sprinkle the parmesan cheese over the entire tart, including edges. Bake in the oven for 45-55 minutes, or until deep golden brown. Remove and let cool for 10 minutes before slicing. Enjoy!