Terrance's Potato Bacon Tart
by Terrance Brennan
of Picholine

20 oz fingerling potatoes, cooked and peeled
7 oz. thinly sliced onion, cooked down
1/2 C. grated Parmesan
2 T. creme fraiche
1 3/4 oz. butter
1 1/2 t. salt
1/4 t. ground white pepper

Garnish:
6 slices Beaufort Cheese
12 slices thick-sliced bacon, cooked crispy

1. Hot-fork the cooked potatoes.
2. Mix with the remaining ingredients.
3. Scoop mixture into pre-baked phyllo tart shells (see below)
4. Top with one slice of Beaufort cheese, and gratine.
5. Top each tart with two pieces of bacon.

Phyllo Tart Shells:
1. Brush seven layers of phyllo with butter and stack.
2. Place in fluted non-stick molds.
3. Blind bake at 300 degrees for 20 minutes.
4. Cool before filling.

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