Bacon Marmalade Tart

with garlic herbed pommes

Mmm…bacon. Need I say more? The smell alone drives people to immediately begin salivating, while entering a trance like state of instant hunger. Such a simple, but delicious food that makes anything taste a million times better. Bacon marmalade at first sounds a little odd because most associate jam and marmalade with fruit. This however, is better than just any plain ole fruit jam. The marmalade is made with a wide variety of spices that enhances the addictive all knowing fatty pork taste. The chipotle pepper adds a nice kick that wakes up your taste buds and brings on a slow heat, while cooling it with a hint of sweetness from the maple syrup and brown sugar. By slicing the potatoes paper-thin they are able to get a crisp edge similar to a potato chip, but still a soft center when cooking. And the garlic? Well, how can you go wrong with garlic? I sometimes add roasted garlic cloves when serving this to guests (makes it look pretty), but if it is just my boyfriend and me…well the garlic powder will do. I usually serve this tart for breakfast or brunch because it is almost like having gourmet toast with bacon and hash browns. A fried or poached egg can be included when serving it, but I tend to keep it simple by allowing the dish to be solely about the bacon and potatoes.

 

Ingredients: 1 Sheet of Puff Pastry, defrosted at room temperature

Bacon Marmalade:

  •  1 lb. Thick Cut Bacon
  • 1 Small Onion, finely chopped
  • 2 Shallots finely chopped
  • 4.5 oz. Bourbon (3 shots)
  • 4 Tbsp. Maple Syrup, the real kind
  • ¼ c. Brown Sugar
  • ¼ c. Sherry Vinegar
  • ¼ c. Apple Cider Vinegar
  • 1 tsp. of Cinnamon, Smoked Paprika, Instant Espresso, & Chipotle Pepper (If you don’t like the taste of cloves you can always add ½ tsp. instead).
  • ½ tsp. Allspice, Cloves, & Nutmeg
  • 2 tsp. Garlic Powder

Pommes:

  •  10 small waxy potatoes (such as Yukon Gold or German Butterball), each mandolin sliced 1/16 of an inch
  • Olive Oil to drizzle
  • 1 Tbsp. Garlic Powder
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Prepare the bacon marmalade. Chop the bacon into ½ inch chunks and set aside.
  3. Heat a deep cast iron skillet or Le Crueset over medium heat. Add the bacon.
  4. Cook until slighting crispy. Remove the bacon to a separate bowl and drain the grease.
  5. Add bourbon to the pot and deglaze the bottom breaking up all the bits from the bacon (cook for 5-8 minutes).
  6. Add the onion and shallot (cook for 8-10 minutes).
  7. Add in the maple syrup and brown sugar.
  8. Once the sugar is melted, give the mixture a good stir and add in all the spices.
  9. Add in the bacon and bring to a low boil. Stirring occasionally.
  10. Once at a low boil, reduce heat and cook down until it has a thick consistency.
  11. Remove from the heat and let cool for about 15 minutes.
  12. Once cooled add to a food processer and pulse 10-12 times. You want it to have a little chunk to it and not be too smooth. Set aside.
  13. Mandolin slice the potatoes. Set Aside.
  14. On a baking sheet lined with parchment paper, lay the puff pastry on top. You can roll this out a little with a rolling pin, but I prefer not to.
  15. Add a layer of the marmalade leaving a ½ inch border around the puff pastry.
  16. Layer the potatoes. It is ok to over lap them because they are thin enough where they will still cook.
  17. Drizzle with a little olive oil and add the salt, pepper and garlic powder.
  18. Bake for 25-35 minutes (depends on oven) until pastry sides are browned and potatoes have a light golden crisp to them.
  19. Remove from the oven and let rest for about 5-8 minutes.
  20. Serve warm!
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