Rich Bacon and Potato Dauphinoise Tart
Serves 2-4 | with Cheddar, Rosemary and a Rocket Salad
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Why choose between the classic Christmas flavours of cheesy potato dauphinoise, salty bacon and flaky puff pastry when you can have all three combined together in a mouthwatering lunchtime meal. Elevate even further with a sprinkle of fresh rosemary and a rocket side salad.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
450 grams
Potatoes
2 unit(s)
Garlic Clove
90 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Rosemary
60 grams
British Smoked Bacon Lardons
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
80 grams
Wild Rocket
Not included in your delivery
1.5 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the puff pastry from your fridge and allow to come up to room temperature.
c) Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
d) Peel and slice the potatoes into 0.5cm thick rounds.
e) Once boiling, add the potato slices to the water and simmer until just tender, 8-10 mins. Once cooked, carefully drain in a colander.
a) Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.
b) Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
c) When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.
a) While the pastry bakes, peel and grate the garlic (or use a garlic press).
b) Grate the cheese.
c) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
a) Heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Reduce the heat to medium, then add the garlic, creme fraiche, veg stock paste, cheese and half the chopped rosemary. Stir until the cheese has melted, 2-3 mins.
a) Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
b) Evenly place the sliced potatoes over the base of the tart, then pour over the cheese sauce, ensuring the potatoes are fully covered.
c) Return the tart to the top shelf of your oven to bake until golden brown, 10-12 mins.
a) While the tart is in the oven, pour the olive oil (see pantry for amount) into a medium bowl and season with salt and pepper.
b) Add the rocket to the bowl and toss to coat.
c) Once the tart is baked, sprinkle over the remaining rosemary.
d) Serve your rich potato dauphinoise tart with the dressed rocket salad on the side to finish.
Enjoy!
