Wisconsin Gruyere, Smoked Bacon and Potato Tart

RH Staff

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 julienned bacon over Gruyere. Fan potato slices over, and sprinkle with salt and pepper. Fill remaining three tarts similarly. Place tarts on baking sheet and bake 5-8 minutes, or until potatoes are tender and the Gruyere melts.

For syrup: Heat port wine in a heavy saucepan over medium heat to simmer. Simmer until liquid is reduced to syrup consistency. Remove from heat and drizzle over each tart.