Comfort Food Recipe No 2

Comfort Food Recipe No 2 – For Another Rainy Day.

Yes.  It’s still raining in East Yorkshire.  Mustn’t grumble though because the farmers’ fields and all our gardens were becoming very dry.  A few days rain is very welcome, and it gives me time to have a throwing-out session of all those summer gardening and clothes catalogues that I have collected this year.

So here is Comfort Food Recipe No 2 as promised.  Smoked Bacon, Onion & Potato Tart with Creme Fraiche.  It looks so appetising, and I probably will serve it with a dark green Watercress & Spinach Salad (with a simple well-seasoned  dressing).  I am cooking this tonight, and if my dish looks as good as the picture from the Telegraph, I promise I will post it on our blog.  Erik and myself are hopeless food bloggers some time – we like creating dishes that both taste good and look good, and eat them, then remember we should have taken a photo first, before eating.  Something we promise we will get better at.  Honest.

Smoked Bacon, Onion & Potato Tart with Creme Fraiche Recipe

Smoked bacon, onion & potato tart with creme fraiche
Smoked bacon, onion & potato tart with creme fraiche Recipe – Diane Henry – photo courtesy of the Telegraph

Smoked Bacon, Onion & Potato Tart with Creme Fraiche Recipe

Prep Time: 30 minutes

Cook/Chill Time: 45 minutes

Yield: Serves 4 - 6

This recipe for Smoked Bacon, Onion & Potato Tart with Creme Fraiche is just the perfect Comfort Food for this time of year. The recipe is by Diane Henry, the author of many great cookery books, and is taken from the Telegraph. Diane suggests this can be made vegetarian by leaving out the bacon and adding sautéed mushrooms or slices of melted cheese, such as the rich taleggio cheese from Italy. (I'm using some taleggio tonight). But you could add loads of different things - sun-dried tomatoes, walnuts or pine nuts. To suit different tastes. I'm looking forward to our tart tonight.


  • 500g (1 lb 2 oz) ready made puff pastry (butter puff is best)
  • 2 large onions thinly sliced
  • 25g (1 oz) butter
  • 500g (1 lb 2 oz) waxy potatoes, (peeled & cut into similar sized chunks)
  • 300g (10 1/2 oz) smoked bacon lardons (or chopped bacon or pancetta chunks)
  • 125g (4 1/2 oz) creme fraiche
  • 1/2 tbsp chopped parsley (optional)
  • Seasoning.


  1. Heat the oven to 190C/375F/Gas mark 5.
  2. Roll out the pastry to make a 14 inch (35.5cm) circle and put it on a lightly floured baking sheet.
  3. Prick all over with a fork. Put a circle of greaseproof paper on top (measuring about 6cm (2 1/2 inch) less than the pastry) and weigh it down with baking beans.
  4. Put the pastry into the preheated oven and cook for 20 minutes, removing the paper and beans after 15 minutes. The pastry will billow up despite the beans, but just press it down with the back of a wooden spoon when you remove it from the oven. Set the pastry aside.
  5. Saute the onions in 15g (1/2oz) of the butter over a very low heat with a splash of water until golden and soft. It will take about 15 minutes. Keep your eye on them to make sure they don't catch at the bottom of the pan. Season.
  6. Whilst the pastry is cooking, parboil the potatoes for about 10 minutes and, when they are cool enough to handle, slice very thinly.
  7. Melt the remaining butter.
  8. Put the onions on to the cooked pastry using a slotted spoon, leaving a 3cm (1 1/4 inch) border all the way round. Then lay the sliced potatoes on top, brushing with butter and seasoning as you go.
  9. Turn the oven up to 200C/400F/Gas mark 6, and cook the tart for 15 - 20 mins, or until the top is golden.
  10. Fry the chopped bacon or pancetta in the onion pan until they're golden brown. When the tart has five minutes' cooking time remaining put the lardons and teaspoonfuls of the creme fraiche all over it. Return to the oven to finish cooking.
  11. To serve, sprinkle with fresh parsley.

No doubt over the next few months there will be a lot of Comfort Food written up on this blog.  But this recipe for Smoked Bacon, Onion and Potato Tart with Creme Fraiche is not too full of expensive ingredients.  It is calling out for us to put our own stamp on it, to play around with ideas and see what we can come up with.  I would happily serve it for friends alongside a simple, dark salad, to cut through the richness of the creme fraiche or melted cheese.

So tonight, tucked up in our little house, probably the heat from the log burner radiating around the room, Erik and I will sit at our dining table eating this delicious and hearty tart, plus the salad, and we will indeed feel comfort.  And feel full!

Hope you enjoy Comfort Food Recipe No 2.

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