Prince Edward Island Potato Bacon Cheddar Tart

by Chef Michael Smith

This special-occasion treat features a classic trio of flavours: potatoes, bacon and cheddar. Try mixing a few tablespoons of your favourite herb into the onion mixture for a personal touch.

1 to 2 pounds thinly sliced bacon
Pepper to taste
4 cups grated medium aged cheddar
2 3/4 to 3 pounds unpeeled baking potatoes
Salt and freshly ground pepper
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon minced fresh thyme

Preheat oven to 350 F.

Line the bottom of a 10-inch, non-stick sauté pan with a round of parchment paper.

Arrange bacon carefully, slightly overlapping in a radial pattern from the centre of the pan over the rim. Let the ends hang over. To reduce the thickness of the bacon in the centre, stagger every other piece starting it 2 inches from the centre. It will have an uneven overlap. With the palm of your hand, flatten the centre area, leaving no gaps in the bacon. Season with pepper and sprinkle with 1/2 cup of grated cheddar.

Slice potatoes about 1/4-inch thick using a sharp knife or mandoline. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the cheese and bacon are evenly covered. Season potatoes with salt and pepper.

Combine onions, garlic and thyme and sprinkle some of the mixture onto the potatoes. Add a second layer of grated cheese and cover with another layer of potato slices, pressing down firmly. Continue with alternating layers of onion mixture, cheese and potato, insetting each layer slightly from the edge of the pan until the top is about an inch higher than the pan’s rim.

Fold the overhanging bacon up and over potatoes. Cover with parchment paper and weigh down with an ovenproof lid. (The weight of the lid will prevent the bacon ends from pulling back and shrinking during cooking.)

Place the pan on a baking sheet and bake for 2 1/2 to 3 hours or until a small, thin-bladed knife inserts easily. Pour off as much fat around the edges as possible. Run a rubber spatula around the edge of the pan to loosen tart, but let it stand in the pan for 15 minutes. Carefully cover with a plate and flip over to release the tart. Slide tart onto a cutting surface and slice into wedges. Serve immediately.

Wine pairing by Beppi Crosariol:

Prince Edward Island may be a long way from France, but the ideal choice here is a white wine from Alsace, such as riesling, pinot gris or gewürztraminer. For something closer to home, consider a gewürztraminer from Ontario, such as those from Strewn, Fielding Estate, Château des Charmes and Hillebrand Artist Series. A barrel-aged chardonnay is another good option. Prefer red? Try a pinot noir. Or consider something in the effervescent family, specifically a rich pale ale, dark lager or stout. Yes, a hearty, bitter beer may be the best pairing of all.