Jersey Royal Potato and Smoked Bacon Tart with Caramelized Onions

A delicious savory tart showcasing the creamy sweetness of Jersey Royal potatoes, complemented by smoky bacon and sweet caramelized onions, all nestled in a buttery crust.

Prep Time

25 minutes

Total Time

1 hour 15 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.95/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

200gPlain Flour(Plus extra for dusting)

£0.15

100gJersey Butter(Cold, cubed)

£1.20

PinchSalt

£0.01

4tbspCold Water(Adjust as needed)

500gJersey Royal Potatoes(Scrubbed, boiled until just tender, and sliced)

£2.75

150gSmoked Bacon Lardons(Or diced smoked bacon)

£2.00

2Onions(Large, thinly sliced)

£0.50

2tbspJersey Butter(For caramelizing onions)

£1.20

1tspBrown Sugar(For caramelizing onions)

£0.02

1tbspFresh Thyme(Chopped)

£0.60

150mlJersey Milk

£0.25

2Eggs(Large)

£0.60

50gGrated Jersey Mature Cheddar Cheese(Optional)

£0.90

To tasteSalt

£0.01

To tasteBlack Pepper

£0.02

100gLocal Seasonal Greens(e.g., rocket, watercress. For serving (optional).)

£1.50

Total Cost

£11.71

£1.95 per serving

Instructions

1.
**Make the pastry:** In a large bowl, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Wrap in cling film and chill for at least 30 minutes.
2.
**Caramelize the onions:** Melt the butter in a large pan over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-30 minutes, or until golden brown and caramelized. Stir in the brown sugar and thyme during the last 5 minutes. Remove from heat and set aside.
3.
**Cook the bacon:** Fry the bacon lardons in a separate pan until crispy. Drain on kitchen paper.
4.
**Preheat the oven:** Preheat the oven to 180°C (160°C fan/Gas Mark 4).
5.
**Assemble the tart:** On a lightly floured surface, roll out the pastry to a circle slightly larger than your tart tin. Carefully line the tin with the pastry, pressing it into the edges. Trim any excess pastry. Prick the base of the pastry with a fork.
6.
**Blind bake the tart shell:** Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove the baking beans and paper and bake for a further 5 minutes, or until the pastry is lightly golden.
7.
**Prepare the filling:** In a bowl, whisk together the milk and eggs. Season with salt and pepper.
8.
**Layer the ingredients:** Arrange the sliced Jersey Royal potatoes and caramelized onions in the tart shell. Scatter the crispy bacon over the top. Pour the egg mixture over the potatoes, onions and bacon. Sprinkle with grated cheese, if using.
9.
**Bake the tart:** Bake for 30-35 minutes, or until the filling is set and golden brown.
10.
**Serve:** Let the tart cool slightly before slicing. Serve warm with a side of fresh local seasonal greens, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

725 kcal / 3033 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavor, use double Jersey cream instead of milk.

Blind baking the pastry base ensures a crisp crust that doesn't become soggy.

If the pastry edges are browning too quickly, cover them with foil.

You can adapt the recipe with other seasonal vegetables such as asparagus or peas.

Cooking Equipment

Oven

Stove

9-inch tart tin with removable base

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Smoked Bacon Tart with Caramelized Onions

Ingredients

Instructions