Potato Green Onion And Bacon Tart Recipes

Steps:

• Preheat oven to 350 degrees F.
• Set a large skillet over medium heat and add 4 tablespoons of olive oil. Add sliced onions and cook over medium heat for 10 to 12 minutes until they are tender and brown all over.
• Using a mandolin (or sharp knife), finely slice the potatoes into rounds (you can place them in a bowl with a wet towel over the top to stop them from going brown while you work). Place the potatoes into a bowl and season with salt and pepper. When ready, add the onions and toss to combine without breaking potatoes.
• Add about 1 tablespoon water to the same pan the onions were cooked in and allow it to come to a bubble. Using layered paper towels, wipe the pan clean.
• Add some extra-virgin olive oil to the pan and add the potatoes to the pan, making sure the potatoes are flat. Top with the diced butter.
• Take a piece of parchment paper and fold in half. Find the middle of the parchment along the crease and hold in place with your finger. Taking the right side of the parchment, pull it towards the center and fold it straight down to create a diagonal edge. Fold the parchment in half to create a triangle. Place the pointed edge in the middle of the saute pan on top of the potatoes to find its radius. Make a marker of where the pan edge ends (or starts). At this point you can cut the parchment at this marker and open to reveal a circle.
• Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in.
• Place the pan into the oven on the top rack and bake for about 45 minutes.
• When done remove from oven and run a knife around the edge to separate from the pan. Place a large plate on top of the saute pan and flip. Remove the saute pan. Allow to cool slightly before cutting into slices.

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 teaspoons of the salt, and 1/4 teaspoons of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
• • Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
• • Allow the frittata to cool for 10 minutes then invert it onto a serving plate.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
• Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
• Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.