Potato Bacon Tart

1 tart crust

4 Eggs

4 - 5 medium potatoes, sliced

1 cup Gruyère cheese, or cheddar cheese

2 Slices of Bacon

Half a cup of heavy cream

salt, pepper and nutmeg

Potato bacon tart

This tart is delicious and not difficult at all.  You can make the crust ahead and keep it in the fridge for 2 or 3 days or in the freezer for up to 3 months.   Prebake the crust with parchment or aluminum and fill it with beans rice or pie weights (if you don’t have pie weights you can find them here) for 10 minutes at 375 F.  When finished take out the weights and cook for another 5 minutes until the bottom is dry.  Fill a large pot with water and a couple of teaspoons of salt and heat on the stove. Meanwhile slice 4 or 5 medium potatoes using a mandolin slicer if you like.  Blanch the potatoes in the hot water until they are soft but not falling apart.  In a mixing bowl mix eggs, heavy cream, salt, pepper and nutmeg until combined.  Grate cheese and put in the bottom of prebaked tart shell.  Arrange the blanched potatoes on top of the cheese in the tart shell.  If you like you could add some precooked and chopped bacon on top of the potatoes. Pour the egg mixture in and grate some more cheese on top.  
Bake for about 20 minutes at 350 f or until eggs are set. Let cool for about 10-15 minutes before unmolding.