Potato, Green Onion and Bacon Gratin Tart

When deciding what to bring for our office potluck, I came across a lot of great flavor combinations. And with the help of many opinions, decided that this tart would be more well received. Well thank you to all of you who helped me decide because not only was this easy to make, pretty in color and presentation, but absolutely delicious too! Only downside is that now my house smells like bacon and cheese, but most people wouldn't find that much of a problem. ;)


Potato, Green Onion and Bacon Gratin Tart
Adapted from Williams-Sonoma

Ingredients:
1 batch basic tart dough
1 lb. large Yukon Gold potatoes, peeled and sliced 1/8 inch thick
4 oz. medium Irish cheddar, sliced 1/8 inch thick
4 oz. Fontina cheese, sliced 1/8 inch thick
1/2 lb. bacon, cut into 1/2-inch pieces and fried until crisp
1 c. thinly sliced green onions, white and light green portions
Salt and freshly ground pepper, to taste
1/4 c. heavy cream

Directions:
-Preheat oven to 425 degrees
-On a floured surface, roll out the tart dough into an 8-by-16-inch rectangle, about 1/8 inch thick.
-Set the dough on a rectangular tart pan and gently press the dough into the bottom and sides of the pan and remove the excess dough. Fr
-Line the tart shell with parchment paper and fill with pie weights.
-Bake for 10 minutes.
-Remove the weights and paper and continue to bake until the shell is light golden brown, 5 to 8 minutes more.
-Transfer the pan to a wire rack and let cool for 5 to 10 minutes.
-Meanwhile, bring a saucepan of salted water to a boil over medium-high heat.
-Add the potatoes and simmer until just tender, 4 to 6 minutes.
-Drain the potatoes in a colander.
-Place half of the cheese slices on the bottom of the crust.
-Layer half of the potato slices on the cheese in an overlapping pattern.
-Sprinkle half of the bacon and green onions on top, and lightly season with salt and pepper.
-Repeat the layering with the remaining potatoes, bacon and green onions, then top with the remaining cheese.
-Pour the cream evenly over the tart.
-Bake until the cream is bubbling and the cheese is light golden brown, about 25 minutes.
-Let the tart stand for 5 minutes, then remove it from the pan and serve.