Roasted Potato, Chard, and Bacon Tart

Dscn2204

Course Breakfast and Brunch

Ingredients in this Recipe

1 bunch green swiss chard, washed and rough stems removed
1 large leek, sliced 1/8 1/4 inch thick, thoroughly cleaned, and dried
1 tablespoon cold bacon fat, reserved from bacon (see below).
1 teaspoon salt
1/2 cup light cream
14 tablespoons cold unsalted butter, cut into cubes
2 1/2 cups AP flour
3 tablespoons olive oil
3 tablespoons semolina flour
3/4 pounds small red potatoes, scrubbed and sliced into 1/8 1/4 inch disks
4 large eggs
6 slices of thinly sliced bacon. (I'm partial to Nueski's).
freshly ground black pepper to taste
small glass ice water

Recipe Preparation

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