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 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.

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.

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.

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.

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.

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).

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.

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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