Bacon, Bleu Cheese, and Potato Tart

If you are looking for a delicious brunch that is easy to whip up, I’ve got you covered with this Bacon, Bleu Cheese, and Potato Tart. Tangy bleu cheese paired with savory bacon and thinly sliced potatoes all wrapped in a golden flaky crust and drizzled with a sweet & spicy honey. Best paired with a mimosa (or two).

• Servings– 4
• Total Time– 1 hour

Potato Tart Ingredients:

• Puff Pastry– if frozen, allow to thaw before rolling out.
• Red Potato– thinly sliced. I mandoline slicer is great for this. It allows you to get a paper thin cut quickly without losing any finger tips.
• Red Onion
• Olive Oil
• Mascarpone Cheese– a soft, spreadable Italian cream cheese. This can also be substituted for a cream cheese such a Philadelphia.
• Bleu Cheese– for a bit of tang. If you aren’t a fan of bleu cheese, give goat cheese a try.
• Thick Cut Bacon
• Cream– to mix with the cream cheese to thin it out and to mix with the egg wash. I like to use half & half (a mix of milk and cream).
• Egg
• Honey– to give contrast to all of the savory flavors.
• Hot Sauce– this will be used to mix the spicy honey.
• Chili Pepper Flakes
• Fresh Rosemary
• Salt & Pepper

How to Make Potato Tart:

• Prep Potatoes & Onions– Use a mandoline slicer to slice potatoes as thin as possible. Toss sliced potatoes with a bit of salt and 1 tbsp olive oil. In separate bowl, toss sliced onions with other tbsp olive oil and salt.

• Prepare Tart- Roll out thawed puff pastry. Transfer onto parchment lined baking sheet and poke center a few times with a fork. Mix mascarpone cheese and 2 tbsp of half & half until smooth. Stir in half of the bleu cheese crumbled and spread in a evenly over puff pastry leaving 3 inches away from edge. Top with sliced potatoes, onions, remaining blue cheese and rosemary. Crack a bit of pepper on top.

• Bake- Preheat oven to 425. Bake tart for 25-30 minutes. If edges begin to get too brown, cover them with foil and continue baking. Meanwhile, stir together honey, chili flakes and hot sauce. Once baked, slice tart, drizzle with honey, and bask in the deliciousness

More Breakfast & Brunch Recipes You Will Love:

• Crispy Prosciutto & Parmesan Strata
• Harry Potter World Inspired Egg, Leek, and Mushroom Pasty
• Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
• Cajun Shrimp & White Cheddar Cheese Grits
• Honey Whipped Goat Cheese on Butter-Fried Toast
• Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust

If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!

Bacon, Bleu Cheese, and Potato Tart

Bacon, Bleu Cheese, and Potato Tart, tangy bleu cheese paired with savory bacon and thinly sliced potatoes all wrapped in a golden flaky crust and drizzled with a sweet & spicy honey.

5 from 1 vote

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Total Time 1 hour hr

Course Breakfast

Servings 4

Equipment

• Knife
• Cutting Board
• Mandoline Slicer
• Baking Sheet
• Parchment Paper
• 2 Medium Mixing Bowls
• Small Mixing Bowl

Ingredients

  

1x2x3x

• 1 sheet puff pastry
• 1 red potato
• 1/4 red onion sliced
• olive oil
• 1/4 cup mascarpone cheese
• 1/4 cup bleu cheese crumbles
• 2 tbsp half & half + 1 tbsp
• 1 egg
• 3-4 slices thick cut bacon cooked & chopped
• 1/4 cup honey
• 1 tbsp Tabasco
• 1 tsp chili pepper flakes
• Fresh rosemary
• Salt & pepper

Instructions

 

• Prep Potatoes & Onions– use a mandoline slicer to slice potatoes as thin as possible. Toss sliced potatoes with a bit of salt and drizzle of olive oil. In separate bowl, toss sliced onions with another drizzle of olive oil and salt. Set aside.
• Prepare Tart- unfold thawed puff pastry and transfer onto a parchment lined baking sheet. For a thinner tart, use a rolling pin to gently press and roll out puff pastry to add 1/2-1 inch to the sides, but be careful not to overwork dough or spread it too thin. Poke center of pastry a few times with a fork. Mix mascarpone cheese and 2 tbsp of half & half until smooth. Stir in half of the crumbled blue cheese and spread in an even layer over pastry leaving 3 inches away from edge. Top cheese mixture with sliced potatoes, onions, remaining blue cheese and rosemary. Fold edges of puff pastry over potatoes and brush with a whisked egg wash. Crack a bit of fresh pepper on top.
• Bake- Preheat oven to 425F. Bake tart for 25-30 minutes until golden brown. If edges begin to get too dark, cover them with foil and continue baking. Meanwhile, stir together honey, chili flakes and hot sauce. Once baked, top tart with chopped cooked bacon, drizzle with spicy honey, and bask in the deliciousness

Notes

• A standard puff pastry sheet is 9.75” X 10.5” X 3/16”.
• For a thinner tart, use a rolling pin to gently press and roll out puff pastry to add 1/2-1 inch to the sides, but be careful not to overwork dough or spread it too thin.
• For a larger tart, multiple puff pastry sheets may be used, gently pinched together at the seams so they do not split during baking.

Keyword bacon, bleu cheese, breakfast, brunch, potato recipe, tart

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