An elegant bacon and potato tart, lightly drizzled with a reduction syrup made from port wine.

Gruyère, Smoked Bacon and Potato Tart

4 strips smoked bacon
2 to 3 russet potatoes
2 cups shredded Gruyère cheese
1 (9 to 10-inch) baked tart shell or 4 (4-inch) baked tart shells
Salt and pepper, to taste

 

Port Wine Syrup:
1 1/2 cups port wine reduced to a syrup

1. Cut up the bacon strips and cook until crisp; drain on paper towels.
2. Preheat the oven to 400°F (205°C).
3. Peel the potatoes and partially cook in boiling water, about 15 minutes; drain. When cool enough to handle, slice the potatoes thinly.
4. Sprinkle a thin layer of cheese over tart shell bottom(s). Scatter a few pieces of the cooked bacon on top of the cheese. Fan a layer of potato slices over the cheese, and sprinkle with salt and pepper. Repeat the layers, ending the cheese.
5. Place the tart(s) on a baking sheet and bake for 6 to 8 minutes, or until potatoes are tender and the cheese melts.
6. For Port Wine Syrup: Heat the port wine in a heavy saucepan over medium heat, to simmer. Simmer until the liquid is reduced to a syrup consistency. Remove from the heat, and allow to cool to room temperature.
7. Drizzle port wine syrup over tarts and serve.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.