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 can feel lighter, especially if you add a side salad accompaniment. My latest was a super loaded bacon and potato tart, using up some remaining bacon rashers I had..

super loaded potato bacon and tomato savoury tart

I have to admit N wasn’t that excited, but then he can always 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. This time I used cream cheese which isn’t very hard to smooth over a puff pastry based, but I thought it worked really well. You might want to beat it a bit before spreading, possibly with a little milk to thin it out. It just 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 then 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.

cooking bacon pieces
sliced cooked potatoes

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.

pre cook puff pastry roll

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.

layering up a pastry tart with ream cheese and onions
sliced potatoes on top of a savoury tart

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.

cooked super loaded potato bacon tomato and cheese tart

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

loaded potato and bacon savoury tart dished up with veg

Super loaded bacon, potato and tomato savoury tart

A savoury tart using a variety of ingredients for a substantial but light meal.

Course Main Course
Keyword brunch, pastry, savoury
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Emma

Ingredients

  • 1 chilled puff pastry roll
  • 150 g cream cheese
  • potatoes maris pipers, white or new potatoes
  • 5 rashers bacon unsmoked
  • 1/2 red pepper deseeded and diced
  • 10 cherry tomatoes halves
  • cheddar cheese grated
  • 1/2 red onion diced (or 2 spring onions chopped)

Instructions

  1. Preheat oven to 180C

  2. Remove pastry from the fridge to take the chill off for 20 minutes

  3. Chop the bacon into 1cm pieces and fry in a little oil in a pan, add the red onion and pepper until cook through

  4. Boil the potatoes until tender then slice into 0,5cm thins

  5. Unroll the pastry onto a baking sheet. score a border and prick the base inside. Bake in the oven until slightly cooked. Remove and flatten the base inside the border

  6. Spread over the cream cheese on the base.

  7. Top with the slices of potatoes, cooked bacon, onion and pepper. Add the tomato halves (sprinkle with spring onion if using), season with black pepper and sprinkle over a little cheese

  8. Bake in the oven until pastry is golden and everything is cooked through. Serve with salad or vegetables.

Recipe Notes

If the cream cheese is too hard to spread, mix with a little milk to thin slightly.

Rather than having to slice cooked potatoes you can parboil sliced potatoes instead. Just keep a watch that they’re not overcooked otherwise they’ll collapse and break.

What toppings would you add to a savoury tart?

Linking up to the Pin Junkie Pin Party – check out the other posts linked up.

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