Recipe: Camembert, Bacon, and Potato Tart (food processor)

CAMEMBERT, BACON, AND POTATO TART

"This tart relies on the Camembert to melt into the crevices and hold everything together. If you can't find a wheel of Camembert, look for wedges that you can slice in half."

FOR THE TART SHELL:
1 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch cubes and chilled
3 tablespoons ice water
FOR THE FILLING:
6 slices bacon, chopped
2 tablespoons unsalted butter
1 onion, halved and sliced 1/4 inch thick
1 pound (2 to 3 medium) Yukon gold potatoes, peeled and sliced 1/4 inch thick
2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) wheel Camembert cheese

TO MAKE THE TART SHELL:
Pulse flour, sugar and salt together in food processor until combined, about 4 pulses. Scatter butter pieces over the flour mixture and pulse until the mixture resembles course sand, about 15 pulses. Add 2 tablespoons ice water and continue to process until large clumps of dough form and no powdery bits remain, about 5 seconds. If the dough doesn't clump, add the remaining tablespoon of water and pulse to incorporate, about 4 pulses.

Spray 9-inch tart pan with removable bottom with vegetable oil spray.

Tear the dough into walnut-sized pieces and pat it into the prepared tart pan, pressing it up the sides of the pan. Lay plastic wrap over the dough and smooth out any bumps using your palm. Leaving the plastic on top of the dough, place the tart pan on a large plate and freeze the tart shell until firm, about 50 minutes.

TO BAKE THE TART SHELL:
Adjust an oven rack to the middle position and heat the oven to 375 degrees F.

Set the tart pan on a large baking sheet. Press a large piece of foil into the tart shell and over the edges of the pan and fill with pie weights.

Bake until the edges of the tart begin to brown and the surface of the dough under the foil no longer looks wet, about 30 minutes, rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and carefully remove the weights and foil from the tart shell. Let the tart shell cool while making the filling. (Leave the oven on at 375 degrees F).

MEANWHILE, TO MAKE THE FILLING:
Cook the bacon and 1 tablespoon of butter together in a medium non-stick skillet over medium heat until the bacon is crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.

Add the onion to the fat and cook over medium heat, stirring often, until golden brown, about 10 minutes.

Stir in the remaining tablespoon of butter, potatoes, thyme, salt, and pepper into the skillet. Increase the heat to medium-high and continue to cook, stirring occasionally, until the potatoes are tender and lightly browned, about 10 minutes. Stir in the crisp bacon.

Spread the potato mixture evenly in the baked tart shell; set aside.

Cut the Camembert wheel in half through the middle (to make two twin wheels), then cut each half into 4 wedges. Arrange the wedges cut-side down over the top of the tart.

TO BAKE THE TART:
Bake the tart on the baking sheet until golden and the cheese is melted and bubbling, about 35 minutes, rotating the baking sheet halfway through. Transfer the baking sheet to a wire rack and let the tart cool for 10 minutes. Serve.

Makes 1 (9-inch) tart
Source: The Best of America's Test Kitchen, 2009