Idaho® Potato Tart with crispy bacon and caramelized shallots | Recipe Renovator
I am happy to present this yummy potato tart, as part of the Idaho® potato celebration going on at Idaho® Potatoes. I was trying to make a version of this work for my migraine diet book, but the testers had trouble with it for a variety of reasons. When I attended a dinner sponsored by Idaho® potatoes for local San Diego food bloggers, they invited me to rethink it for their website and this post. After working out all the issues, I even made a video!

If you haven’t made pie crust before, this is my new-and-improved gluten-free pie crust. You can also use cold butter in this recipe if you wish instead of coconut oil. The nice thing about room temperature coconut oil is that it works! It makes a beautiful flaky crust that no one ever thinks is gluten-free, it’s already dairy-free, and it doesn’t have to be chilled, as it’s already the perfect consistency at room temperature.

I made the crust first so that it could rest while making the filling. I started the bacon, boiled the potatoes, and then caramelized the shallots in some of the rendered bacon fat once the bacon was done. After that, roll out the crust, mix together the filling, and top with reserved, crumbled bacon. Sooo tasty. Vegans and vegetarians can omit the bacon (or use coconut bacon. Just mix it all into the filling, don’t leave any on top or it might burn). Vegans will need to use an egg substitute.

Required FTC disclosure:

This post is sponsored by the Idaho Potato Commission and I received a stipend from them for my recipe, photographs, and video.

Suitable for:
lower-sodium, migraine, gluten-free, reduced-sugar, vegan and vegetarian diets (with changes noted above)

Not for:
salt-free, migraine diets

Idaho Potato tart with crispy bacon and caramelized shallots
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Idaho Potato tart with crispy bacon and caramelized shallots

Idaho® potato tart with crispy bacon and caramelized shallots

5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 40 mins
Course Dinner, Lunch
Cuisine American
Servings 9 servings

Ingredients
  

Crust

  • 1-1/3 cups all-purpose flour (gluten-free) (150 g)
  • 2 tsp psyllium husk powder
  • 1/3 cup coconut oil (room temperature)
  • 6 tbsp coconut milk canned, light is okay

Filling

  • 8 slices bacon (reduced-sodium, uncured)
  • 8 ounces shallots 3-4 large
  • 16 ounces potatoes Yukon gold or russet
  • 1/2 cup coconut milk canned, light is okay
  • 2 eggs
  • 1 tsp mustard (dry)
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper

Instructions
 

Crust

  • Whisk the psyllium husk powder into the flour in a medium bowl until one color.
  • Cut in the coconut oil with a pastry cutter, fork, or two knives cross-wise. The oil should get evenly distributed and the mixture will look a bit like sand when you're done, with no big chunks of oil visible.
  • Stir in the milk with a spatula, mixing until everything is incorporated. Knead a few times to pick up all the stray flour until you have a smooth ball of dough. Set aside to rest.

Filling

  • Cook the bacon in a large pan over medium heat until crispy, turning often. Remove to a paper-towel-lined plate. Drain all but 2 tbsp of the rendered bacon fat from the pan. (I store rendered bacon fat in a heavy glass jar in the refrigerator and use it for cooking eggs, greens, or other food that can use the bacon flavor. Yes, there are days when I can't believe it's my fridge.)
  • Peel and thinly slice the shallots. Sauté shallots in the rendered bacon fat over medium to medium-low heat about 10 minutes until golden brown.
  • Peel, rinse, and cut potatoes into uniform chunks. Add to a medium saucepan filled with cold water. Bring to a boil and cook for 12 minutes once boiling or until fork-tender. Drain well, spreading in a colander to continue steaming for 10 minutes.
  • Mash the potatoes with a fork, potato ricer, or food mill in a large bowl, adding in the milk or cream until fluffy. Do not overwork. DO NOT PUT THE POTATOES IN THE FOOD PROCESSOR.
  • Preheat the oven 375F/190C/gas mark 5.
  • Roll out the crust between two sheets of waxed paper to a rectangle or square a bit larger than your pan. I use a square steel tart pan with a removable bottom, but a regular pie pan will also work.
  • Peel off the top sheet of waxed paper and gently transfer the crust into the pan. Peel off the remaining waxed paper. It will tear, don't worry. Patch any holes, and make the crust as even as possible on all four sides, cutting away any excess as needed.
  • Beat the eggs in a small bowl.
  • Fold the eggs, shallots, half the crumbled bacon, and spices into the potatoes, using a spatula to mix gently.
  • Spread into the crust evenly. Crumble the remaining bacon evenly over the filling, pressing it gently into the surface.
  • Bake for 30-35 minutes until golden brown and firm in the center. Cool on a wire rack for 10-15 minutes before slicing, so it is firmed up well.

Notes

Per serving (tart cut into 9 pieces):
  • 279 calories
  • 17 g fat
  • 12 g saturated fat
  • 1 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 49 g cholesterol
  • 100 mg sodium
  • 437 mg potassium
  • 27 g carbohydrate
  • 3 g fiber
  • 1 g sugars
  • 8 g protein
  • 8 Weight Watchers Points Plus
Calculated with Whole Foods 365 reduced-sodium uncured bacon.
I have found a couple of brands of uncured, nitrate-free, high-quality bacon. One is especially low in sodium. If watching your sodium, look for bacon with less than 100 mg per slice. You can also use fewer slices if needed.