92 JUNE 2020
POTATO, BACON, AND
CHEDDAR TART
PHOTO AT RIGHT
ACTIVE 40 MIN; TOTAL 3 HR 50 MIN
SERVES 10 TO 12
Use thinly sliced bacon here (not thick-
cut) to achieve a crisp crust. Seek out
new-crop potatoes for this recipe; they
cook more evenly than potatoes that have
been in storage. Save bacon drippings for
toast, basting chicken, or for making
cornbread.2 lb. bacon (not thick-cut), at room
temperature
21 / 2 tsp. black pepper, divided
13 / 4 cups finely chopped yellow onion
4 garlic cloves, finely chopped
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
11 / 2 tsp. chopped fresh sage
11 / 2 tsp. chopped fresh tarragon
1 lb. aged white cheddar cheese,
grated (about 4 cups), divided
21 / 2 lb. Yukon Gold potatoes, cut into(^1) / (^4) -inch-thick slices (about 9 cups)
1 Tbsp. kosher salt, divided
- Preheat oven to 350°F with rack in mid-
dle position. (A) Place 1 bacon slice in a
10-inch cast-iron skillet so that one end
starts in center of skillet and extends
along bottom and up side of skillet, allow-
ing the other end to hang over skillet
edge. Repeat process using remaining
bacon slices, working in a circular pattern
and overlapping slices slightly to com-
pletely cover bottom and sides of skillet.
To reduce the thickness of overlapped
bacon in center of skillet, stagger every
other slice starting 2 inches from center
(creating a longer overhang). Once all
bacon is in place, flatten the center using
the palm of your hand, ensuring there are
no gaps in bacon. Sprinkle 1 teaspoon
pepper evenly over bacon. - Stir together onion, garlic, rosemary,
thyme, sage, and tarragon in a medium
bowl; set aside. - (B) Sprinkle about^1 / 2 cup cheese in an
even layer over bacon in bottom of skillet.
Starting around the inside edge of skillet
and working in toward the center, arrange
potato slices in concentric circles, over-
lapping slices by about^1 / 3 inch, until bot-
tom of skillet is covered with a single layer
of potatoes. Sprinkle evenly with^1 / 4 tea-
spoon pepper,^1 / 2 teaspoon salt, and about
(^1) / 3 cup onion mixture. Repeat layering
process 5 times using remaining cheese,
potatoes, pepper, salt, and onion mixture
(sprinkle any remaining cheese over final
layer). After each layer of potatoes, firmly
press down to compact layers. Once all
layers are in place, potato mixture will be
mounded above rim of skillet.
- (C) Fold overhanging bacon neatly up
and over top of potato mixture, working in
a circular pattern and ensuring there are
no gaps. To prevent the bacon from shrink-
ing back during cooking, place a 5-inch
parchment paper circle on center of tart;
top with a small (about 6 inch) ovenproof
lid. Place skillet on a rimmed baking sheet. - Bake tart in preheated oven until bacon
is browned around edge of skillet, about 1
hour and 30 minutes. Remove parchment
paper and lid. Continue baking until bacon
is crisp and a wooden pick inserted in pota-
toes comes out easily, about 1 hour and 30
minutes, tenting with aluminum foil after
30 to 40 minutes to prevent overbrowning. - Remove tart from oven. Carefully pour
off skillet drippings; discard or reserve
for another use. Let tart rest in skillet 10
minutes. Using a spatula, loosen bottom
and sides of tart; invert onto a rimmed
baking sheet. Pat gently with paper towels
to remove excess grease. Invert tart onto
a serving plate. Slice into wedges, and
serve hot. —TANYA KELLY, THE INN AT BAY
FORTUNE, PRINCE EDWARD ISLAND
MAKE AHEAD Tart can be assembled and
refrigerated overnight. Let stand at room
temperature 30 minutes before baking.
WINE Firmly tannic, substantial red: 2017
Domaine Lafage Narassa Côtes du
Roussillon
NOTE Seek out new-crop potatoes at your
local farmers market.
POTATO SALAD
WITH FRESH CORN
AND BASIL
PHOTO P. 86
ACTIVE 25 MIN; TOTAL 2 HR
SERVES 6 TO 8
Baby red potatoes are ideal for potato
salad because of their tender skins and
creamy interiors that hold together even
when cooked. Quickly soaking the onions
in vinegar mellows their bite and allows
the fresh, summery herbs to shine in the
dressing. After chilling, be sure to taste
the salad and adjust the seasonings
before serving.2 qt. water
2 Tbsp. plus 2^1 / 2 tsp. kosher salt,
divided, plus more to taste
1 medium ear fresh yellow corn, husk
and silk removed
21 / 2 lb. baby red potatoes, cut into
1-inch pieces (about 7^1 / 2 cups)
1 small yellow onion, finely chopped
(about 1 cup)
3 Tbsp. white wine vinegar
3 medium celery stalks, finely
chopped (about 1 cup)
3 / 4 cup mayonnaise
3 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh dill, plus dill
sprigs, for garnish
1 tsp. black pepper, plus more to
taste- Bring 2 quarts water to a boil in a large
saucepan over medium-high. Stir in 2
tablespoons salt until dissolved. Add ear
of corn; cook until tender, about 4 min-
utes. Remove corn, and set aside until
cool enough to handle, about 10 minutes. - Return water to a boil over medium-
high. Add potatoes; cook until tender,
about 15 minutes. Drain; let cool 15
minutes. - Combine onion and vinegar in a large
bowl; let stand 10 minutes. Stir in celery,
mayonnaise, chopped basil, chopped dill,
pepper, and remaining 2^1 / 2 teaspoons
salt. Cut corn kernels from cob; discard
cob. Add corn kernels and potatoes to
onion mixture; stir mixture, lightly mash-
ing together, until creamy. Cover and chill
at least 1 hour or up to 3 days. Season
to taste with salt and pepper; garnish
with dill sprigs. —LUCY MORROW, PRINCE
EDWARD ISLAND
MAKE AHEAD Potato salad may be covered
and stored in refrigerator up to 3 days.
WRAPPING THE TART
A
B
C
ILLUSTRATION: WINSLOW TAFT. PHOTOGRAPHY: VICTOR PROTASIO; FOOD STYLING: MARGARET MONROE DICKEY; PROP STYLING: CLAIRE SPOLLEN
0620_FT_Spud_Island_PEI.indd 92 FINAL 4/15/20 3:12 PM