Categories: Main Dishes
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 Tb. butter
- 7 thick sliced bacon, chopped
- 5 potatoes (4 large), peeled and sliced thin
- 1 onion, peeled and sliced thin
- 1 Tb fresh dill
- 1/2 cup heavy cream
- Salt and Pepper
- Chive for garnish
Directions
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Preheat the oven to 350 degrees F.
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Place the thawed puff pastry in a 8-9 inch tart pan.
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Crimp the edges.
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Remove the excess dough and piece it along the rim if needed to make the rim even in some places.
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Refrigerate the crust until ready to fill.
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Place the butter and bacon in a large skillet over medium-high heat.
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Saute until the bacon is crispy.
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Then toss in the onions, followed by the potatoes and dill.
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Season with 1/2 tsp. salt and 1/4 tsp. ground pepper.
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Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat.
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The potatoes don’t need to be cooked through.
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Then spoon the mixture into the crust and drizzle with heavy cream.
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Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden.
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Rest for 10 minutes, then sprinkle with chopped chive and cut.