Toma, Caramelized Onion, Potato & Bacon Tart
1 medium yellow onion, thinly sliced
2 tablespoons Extra Virgin Olive Oil
2 cups shredded Toma
6 oz chopped bacon, cooked until crisp
1 medium Yukon Gold Potato, thinly sliced
1 egg, beaten
salt and pepper to taste
Fresh Sage for garnish
Heat EVOO in heavy skillet. Add onions and caramelize until soft and golden brown, about 10 minutes (be careful not to burn). Remove onions from heat. While onions are cooking, in a separate pan cook chopped bacon over medium heat until nice and crisp. Drain bacon on paper towels when done.
Roll out pie dough and place in a 9” tart pan. Par-bake the crust at 350 degrees for 10 minutes. (Alternatively, make a free-form tart by laying the rolled dough on a parchment-covered baking sheet. This option does not need to be par-baked.)
Layer thinly sliced potatoes on par-baked crust (or free-formed rolled dough, leaving room to fold-in the edges) in concentric circles. Salt and pepper to your preference. Place a thin layer of shredded Toma on top followed by thin layers of caramelized onions and crip bacon. Repeat until all ingredients are used. (For a free-form tart, fold in the sides and sprinkle the outer crust with a few more Toma shreds.) Brush top crust with beaten egg. Bake at 350 degrees for 20-25 minutes, until cheese is golden brown. Let cool for 10 minutes to set. Remove from tart pan, top with Sage leaves and serve.