Monday, August 23, 2010

Potato, Cheese, and Onion Tart

We used some of the frozen hash browns we bought from the Swim Team fundraiser for this dish. This is very simple to put together and would be good for dinner with a salad or for brunch.

Potato, Cheese, and Onion Tart

2 (9 ½ x 9-inch) sheets puff pastry, thawed overnight in refrigerator
1 ½ cups shredded Gruyere or Swiss cheese
4 cups frozen shredded (or cubed) hash brown potatoes, thawed
6 slices bacon, chopped
3 shallots, peeled and sliced thin
1 teaspoon salt
½ teaspoon pepper
½ cup sour cream
2 tablespoons finely chopped fresh tarragon

Adjust oven rack to upper-middle position and heat oven to 450°F. Line rimmed baking sheet with parchment paper. Place puff pastry on prepared baking sheet and press sheets together at short ends. Brush perimeter with water and fold over to create ¾-inch border. Poke interior with fork and make shallow horizontal cuts around outer perimeter. Top with1 cup cheese and bake until golden, about 15 minutes.

Meanwhile, pat potatoes dry with paper towels. Cook bacon in large nonstick skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pan. Add shallots and cook until softened, about 1 minute. Stir in potatoes, salt, and pepper and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in bacon.

Combine sour cream and tarragon in small bowl. Top parbaked pastry with potato mixture. Cover with remaining cheese and dollops of sour cream mixture. Bake until cheese is melted, about 5 minutes. Serve.

Recipe Source: Cook’s Country

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