Potato Bacon Swiss Tart

Sometimes I daydream about scrumptious food combinations that I have yet to try. Throughout the course of the day, I very well may think of a dozen flavor combinations, and forget half of them. This is due mostly to the fact that I don't write them down, (shame on me)! However, yesterday I thought of a delicious combination, and I didn't forget it. Bacon and cheddar has been a famous pairing for decades. I wanted to make a tart using bacon and dijon mustard, but the tart would hardly be substantial with just two ingredients. I thought about topping with it with a lightly dressed frisée salad and poached eggs. This would be a take on the classic French Lyonnaise salad, (to be in an upcoming blog). However, I didn't have any frisée, and it would be a 30 minute trip to the nearest Whole Food's to find it. So, I improvised. I had a few medium red potatoes and swiss cheese, and made a fantastic dinner. This savory tart is sure to please and easy to make!

I took a short cut and used pre-made frozen pie dough that I had on hand. You could also use a store bought puff pastry as the crust of this tart, but when you par-bake it, you must put a layer of tin foil over the pastry and fill the mold with dried beans to keep the pastry from rising too much. The dried beans can not be eaten after using them to par bake, but you can certainly keep them around for future use if you need to weigh down puff pastry!

Ingredients:
1 frozen roll of pie dough (or one sheet of frozen puff pastry- just remember the note above)
2 Tb. dijon mustard
7 ounces very thick cut bacon, cut into 1/2 inch pieces
3-4 medium red potatoes, sliced into 1/4" slices
1/4 teas. Herb De Provence ( or a pinch each of rosemary and thyme)
Pinch salt
Pinch cracked black pepper 
9-10 ounces of swiss cheese
Drizzle of olive oil 

Instructions:

1) Roll the dough over your tart pan, and form into fit in the pan and come up the sides. Patch any holes. Prick the surface with a fork, and par-bake at 400 degrees for about 5 minutes, or until the sides get a lightly golden brown.
2) When you pull the tart out of the oven, let cool, then brush the dijon mustard over the surface. 
3) Fry the bacon in a nonstick skillet until slightly crispy, but still chewy. About 10 minutes over medium-low heat. 
4) In remaining bacon fat, fry sliced potatoes and Herb De Provence. About 10 minutes over medium low heat, until fully cooked, but not falling apart. 
5) Scatter bacon over the dijon mustard.
6) Place swiss cheese in an even layer over the bacon. 
7) Top the tart with potatoes, cracked black pepper, and a drizzle of olive oil.
8) Place back in the oven and bake until the cheese is melted and potatoes are slightly golden. About 10 -15 minutes.