Yield: 4 servings. 2 strips excellent quality smoked bacon 2 russet potatoes (8-oz.) as needed, Wisconsin Gruyere cheese, shredded 4 baked tart shells, about 4" wide to taste, salt and pepper 11/2 cups port wine Julienne the bacon strips, saute to cook through, and drain. Preheat oven to 400°F. Peel potatoes and partially cook whole in boiling water for about 15 minutes. When cool enough to handle, slice thinly. Spread a little Gruyere over a tart shell bottom. Scatter a few pieces of ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.