Crispy Potato Tart with Filo, Brie & Bacon
A delicious potato tart made with crinkled filo, layers of brie, pancetta and thyme, crisp, creamy and brilliant for brunch, supper or sharing.
Servings: 6 servings
Ingredients
- 12 sheets of filo pastry approx 1 packet
- 3 eggs plus 1 extra for egg wash
- 3 medium potatoes peeled and boiled until tender
- 300 ml double cream
- 1 red onion finely chopped
- 130 g pancetta diced
- 200 g brie or camembert
- A few sprigs of fresh thyme
- Butter melted, for greasing
- Salt and freshly ground black pepper
- Honey to drizzle
Instructions
- Preheat the oven to 180°C fan (200°C conventional / 400F). Grease a large ovenproof dish or deep tart tin with butter - mine was about 37 x 29 cm (14 x 11 inches).
- In a frying pan over medium heat, cook the pancetta until crisp and golden. Add the chopped red onion and fry until softening. Set aside.
- Slice the peeled and boiled potatoes into thin rounds.
- Take each sheet of filo pastry and fold it back and forth into a concertina (crinkle) shape. Arrange the folded sheets upright in the dish, side by side, to fill the space.
- Arrange the slices of brie and rounds of potato into the folded filo sheets. Sprinkle over the pancetta and onion, pushing it into the gaps where needed.
- In a bowl, whisk 3 eggs, double cream, a few thyme sprigs, and a generous pinch of salt and pepper. Pour this mixture over the filo, then tip the dish gently from left to right so that it covers the whole dish evenly.
- Beat the remaining egg and egg wash the tart. Bake for 30–35 minutes, until golden, puffed and crisp on top.
- Leave to rest for 5 minutes before slicing. Drizzle with honey when serving, if you like!
Notes
Scroll up for a step by step guide on how to make this crispy potato tart.
To store: any leftovers can be stored in an airtight container in the fridge for 3 days.
To reheat: Cover with foil, then heat in a 160°C oven until hot throughout, about 20 minutes.
To freeze: Once baked and cooled, wrap tightly and freeze for up to 1 month.
Make ahead: Prepare the filo and fillings, then refrigerate (covered) for up to 8 hours. Add the egg and cream mixture just before baking.
Nutrition
Calories: 611kcal | Carbohydrates: 43g | Protein: 19g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 186mg | Sodium: 606mg | Potassium: 651mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1066IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 3mg