Gruyère and Onion Tart with Potato Crust
Mark Peel and Nancy Silverton at Home -
Two Chefs Cook for Family and Friends
by Mark Peel and Nancy Silverton, 1994, Warner Books

“Many home cooks shy away from making pastry for a quiche, but this breakfast/brunch/lunch tart has grated potatoes pressed into an ovenproof
skillet for a crust. Waxy white or red potatoes are a better choice than
russet because they do not become mealy when cooked. This recipe contains
three of our kids’ favorite foods – bacon, potatoes, and eggs.”

Serves 6

5 waxy white or red potatoes (about 2 1/2 pounds)
1/2 pound pancetta or slab bacon
2 medium white onions, finely chopped
Coarse salt
Sugar
3 garlic cloves, minced
1/2 tablespoon chopped fresh rosemary or 2 teaspoons crumbled
dried rosemary
Coarsely ground black pepper
2 tablespoons vegetable oil
3 cups grated Gruyère cheese (about 3/4 pound)
5 eggs
2 cups heavy cream or half-and-half
Freshly grated nutmeg

1. Boil the potatoes in water to cover for 5 minutes. Drain and cool for 10 minutes, then peel. Set aside to cool.
2. Cut the pancetta or bacon into 1/2-inch dice and slowly brown in a
10- to 12-inch ovenproof skillet until almost all the fat has been rendered. Transfer to paper towels to drain.
3. In the remaining fat in the skillet cook the onions with a pinch of salt and sugar over medium heat until soft and lightly browned. Stir in the garlic and rosemary. Remove from the pan.
4. Preheat the oven to 350 degrees F.
5. Grate the potatoes using the large holes of a grater or in a food processor fitted with a shredding disk. Season with a little salt and pepper. Grease the skillet with the vegetable oil and press the potatoes against the bottom and sides of it. Place over high heat and cook just until the bottom of the potatoes begins to brown, about 5 minutes. Spread the onion mixture over the potatoes. Sprinkle with the pancetta and gruyère.
6. In a bowl beat the eggs with the cream until blended. Season with salt, pepper, and nutmeg. Pour over the onions and bake for 30 to 35 minutes, or until puffed and browned.
7. Allow to stand for 10 minutes before cutting into wedges.
 

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