Recipe from Michael Smith
This special occasion treat
features the classic trio of potatoes, bacon and cheddar. It will take a while
to make but the results are worth it. It may look hard to make until you try
it then you’ll realize how simple it is to master!
Ingredients:
1 kg of room-temperature bacon
Lots of freshly ground pepper
4 cups (1L) of shredded aged cheddar
5 or 6 large baking potatoes (unpeeled)
A sprinkle or two of sea salt and freshly grated pepper
1 onion, minced
4 cloves of garlic, minced
Preparation:
Preheat your oven to 350 °F (180 °C).
Carefully arrange the bacon in a radial pattern from the
center of the bottom of a 10- or 12-inch (25 or 30 cm) round non-stick baking
pan; arrange the bacon so that it fits along the bottom of the pan, continuing
up and over the sides. Let the ends hang over. The slices should overlap
slightly around the sides of the pan. To reduce the thickness of the bacon in
the center, stagger every other piece, starting it 2 inches (5 cm) from the
center and extending it further than the adjacent slices.
With the palm of your hand, flatten the center area,
leaving no gaps in the bacon. Season the bacon with lots of pepper and then
sprinkle on several spoonfuls of the shredded cheddar.
Slice the potatoes as thinly and uniformly as you can, about
1/4 inch (6 mm) thick. Arrange a circular pattern of overlapping slices around
the inside bottom edge of the pan. Continue arranging overlapping layers of the
potatoes until the bottom is evenly covered. Season the potatoes with salt and
pepper.
Mix together the onion and garlic and sprinkle some of the
mixture onto the potatoes. Continue with a layer of the shredded cheese. Cover
with another layer of the potato, pressing it down ï¬rmly
before continuing with alternate layers of the potatoes, onion mixture and
cheese, insetting each a bit from the edge of the pan until the top is 1 inch
(2.5 cm) or so higher than the pan’s rim. Fold the overhanging bacon neatly up
and over the top of the potatoes.
Trim a small piece of parchment paper and place it in
between an ovenproof lid and the bacon. This will prevent the bacons ends from
pulling back and shrinking during cooking.
Place the pan on a baking sheet and bake for at least 2 1/2
to 3 hours. You’ll know it’s done when a small, thin bladed knife inserts
easily.
Pour off as much of the fat around the edges as possible.
Let the tart stand for 15 minutes and then invert it onto a cutting surface.
Slice into wedges and serve immediately.
Try mixing a few spoonfuls of your favourite fresh herb into the onion mixture. Thyme, rosemary and tarragon all work well.
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