Sweet Potato and Bacon Rustic Tart Recipe

Gentle Readers, on occasion The Practical Cook has a dream. Generally speaking they are about food, and this one involved sweet potatoes and bacon, with goat cheese. That dream was realized this week in the form of a rustic tart. Better still, The Eldest Practical Cook Junior said, “Mama, you need to blog about this. You need to tell people how delicious it is.” Yeah, I won dinner.

Sweet Potato and Bacon Rustic Tart with Goat Cheese

Sweet Potato and Bacon Rustic Tart with Goat Cheese

Sweet Potato and Bacon Rustic Tart with Goat Cheese and Spinach Recipe

For the instructions on how to make the tart part, visit my original Rustic Tart Recipe post. This will guide you on how to make the filling.

3 or 4 pieces top quality bacon
2 medium sweet potatoes, scrubbed clean, peeled, and cut in circles by hand or on the thicker setting of a food processor or a mandoline
1  shallot, diced
2 sprigs fresh rosemary
3 or 4 handfuls of baby spinach
salt and pepper to taste
splash of balsamic vinegar
goat cheese
2 refrigerated pie crusts (or homemade, if that’s how you roll)

Hello beautiful sweet potatoes.

Hello beautiful sweet potatoes.

1. Fry the bacon in a pan until crisp over medium heat. Set the bacon aside, and reserve the extra fat in a bowl. Leave enough in to coat the pan.

Fine, I fried more than 3 pieces of bacon at once.

Fine, I fried more than 3 pieces of bacon at once.

2. Keeping the heat on medium, saute the sweet potatoes and shallot in bacon grease for a few minutes, until the shallots soften. Add the rosemary, spinach, and salt and pepper to taste. Add extra bacon grease as needed to keep the potatoes from sticking. (You can also add a few tablespoons of water to assist in the steam-frying of the potatoes as needed.)

Saute the sweet potato mixture until the potatoes are partially, but not fully cooked.

Saute the sweet potato mixture until the potatoes are partially, but not fully cooked.

3. Continue to cook potatoes until they’re al dente. They shouldn’t be completely cooked, just partially cooked. Take the pan off the heat and add the splash of balsamic vinegar.

The happy intersection of bacon and sweet potatoes.

The happy intersection of bacon and sweet potatoes.

4. Stuff the Rustic Tart according to instructions, splitting the filling between two pie crusts, adding goat cheese and the reserved bacon (chop it first) to the filling.

Divide the sweet potato filling evenly between pie crusts.

Divide the sweet potato filling evenly between pie crusts.

Top the sweet potato mixture with goat cheese and chopped bacon.

Top the sweet potato mixture with goat cheese and chopped bacon.

Fold up the sides of the rustic tart and brush on the egg wash (Thanks to the Juniors for helping with this step).

Fold up the sides of the rustic tart and brush on the egg wash (Thanks to the Juniors for helping with this step).

Enjoy! Thanks to my friend @VeggieMacabre for the request, and for newly converting to sweet potatoes. There will be more recipes coming. I buy them in restaurant quantities.

Serve the sweet potato bacon rustic tart warm or room temperature with fruit or a salad.

Serve the sweet potato bacon rustic tart warm or room temperature with fruit or a salad.

What do you like to do with sweet potatoes? Post a comment below!

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Tomorrow, Christmas Tapas, A Simplified Holiday Menu.

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8 Comments

Filed under Recipes

8 responses to “Sweet Potato and Bacon Rustic Tart Recipe

  1. Oh.My.Goodness! We are big sweet potato fans in our house and even bigger bacon fans. I enjoy bacon, as long as I can hide a few pieces before serving the platter to my boys. I will be trying out this recipe very soon!!

    • The Practical Cook

      Good luck hiding the bacon! I almost lost the battle there, but won the eventual tart war. :) I’m planning on another few recipes pairing sweet potatoes and bacon, so stay tuned!

  2. Nancy Pekar

    This recipe looks great, TPC! Tell me though, what is your favorite brand of bacon? I’ve tried for years now to acquire a taste for the bacon from local farmers but… well, I just can’t get used to the texture. So I’m in the market for a “top-quality” bacon. Help!

    • The Practical Cook

      Thank you! Great question. I am partial to Whole Foods Market Bacon and the Applegate line (when I want something a bit thinner). I too have tried to get down with the Farmer’s Market bacon, and I like it, but it’s something more like country ham to my way of thinking. Any brands you like in particular?

  3. Ah!!!! I’m speechless and that never happens! This is so awesome and thank you for thinking of me. Off to the laboratory…er…kitchen!

  4. Pingback: Weekly Menus: Week of 2/17/2013 | The Practical Cook

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