Recipes Alsatian Potato and Bacon Tart Be the first to rate & review! Cocktail Party Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Active Time: 20 mins Total Time: 35 mins Yield: 2 dozen squares Ingredients 6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces 1 medium onion, thinly sliced 1 medium baking potato, peeled and coarsely shredded 2 teaspoons sherry vinegar 2 teaspoons snipped chives 1 teaspoon chopped sage Salt and freshly ground pepper 1/2 pound prepared pizza or bread dough, thawed if frozen 1/4 cup crème fraèche 1/8 teaspoon freshly grated nutmeg Directions Preheat the oven to 500°. In a large, heavy skillet, cook the bacon over moderate heat until lightly browned around the edges, about 3 minutes; drain. Add the onion to the skillet and cook over moderate heat until lightly browned, about 2 minutes. Add the potato and cook, stirring, for 3 minutes; add a little water to the pan if the potato begins to stick. Stir in the vinegar, chives and sage and season with salt and pepper; remove from the heat. On a lightly floured surface, roll out the dough to a 10-by-13-inch rectangle. Transfer to a lightly floured baking sheet, stretching it back into the rectangle. Stir the créme fraîche and nutmeg into the potato mixture and spread it over the dough, leaving a 1/2-inch border all around. Scatter the bacon on top. Bake the tart for 12 minutes, or until the edges are browned. Cut into squares and serve hot. Make Ahead The tart can be baked earlier in the day; reheat before serving. Rate it Print