Super loaded bacon and potato savoury tart recipe

I love easy and fast meals, and usually keep some pastry in the fridge or freezer. Both savoury and sweet dishes. A savoury tart recipe is also good for moving into summer. They’re still a substantial meal but feel lighter, especially if you add a side salad. My latest was a super loaded bacon and potato tart, using up some remaining bacon rashers I had.

I have to admit N wasn’t that excited, but he can be a bit fussy about savoury tarts. But I love that pastry is so versatile – you can just add pretty much everything you want to the base, and it’s especially good for leftovers.

If you’re like me and lazy with pastry, they’re so fast to make as well. Just take whatever’s in the fridge and add to a sauce base – tomato pasta sauce, or pesto. I used cream cheese which isn’t very hard to smooth over a puff pastry base, and I thought worked really well. You might want to beat it a bit before spreading, with a little milk to thin it out. It helps it spread more easily – mine was a little in clumps because I left it as is.

If you’ve got hungry people in your house this savoury tart recipe will fill them up. It also keeps meat eaters happy – anyone else have someone in the house who won’t entertain a vegetarian dish? Bacon is usually my solution, so that’s what I used here. The addition of sliced potato makes it even more filling.

You can use a lighter version of all the ingredients – pastry and cream cheese. It’s not the healthiest meal, but adding veg or a salad helps balance out the fat content.

Add whatever cheese you like – we stuck with cheddar, then I don’t need to add much for the flavour as we have extra mature.

I bake mine on the paper that comes in the pastry pack – make it easier to cut up on the baking tray, and no sticking.  Plus if it means less washing up I’m always happy. But you can use whatever tin or tart dish works for you. As I use chilled pastry it’s rectangular anyway, but if you make your own pastry, you could make a round tart instead.

Find the recipe below. Just adapt it according to the size of the pastry you have and how many you’re catering for.

What toppings would you add to a savoury tart?

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