A crispy potato tart recipe featuring thinly sliced Yukon Gold potatoes layered with bacon, garlic, onion, and Parmesan, baked until golden brown and topped with fresh parsley. Includes a vegan modification option.
1. Preheat the oven to 450F. Line a medium baking sheet (~15x10”) with parchment paper.
2. In a medium pan preheated over medium heat, cook the bacon until crispy (4-5 mins) then remove it from the pan and place on a paper towel lined plate to drain excess grease.
3. Drizzle 2 Tbsp olive oil on the parchment paper lined baking sheet and arrange the potatoes in one layer (each potato overlapping the next about halfway).
4. Add the garlic, onion, and bacon, arranging all ingredients evenly as if you were topping a pizza. Drizzle on 2 more Tbsp olive oil, sprinkle with salt and pepper, and top with grated parmesan.
5. Bake for about 20 minutes until golden brown and crispy, then top with fresh parsley, cut into squares, and enjoy!
