Loaded Baked Potato Bacon Puff Pastry Tart

Comfort food.

Savory pie.

Flaky, buttery puff pastry.

Crisp bacon.

Cheese.

Sour cream.

Loaded baked potato.

ALL of those things – baked into one.
Does it get any better than that?

 

I suppose it could, but not today, baby – NOT today.

 

Enjoy every.single.bite!

Loaded Baked Potato Bacon Puff Pastry Tart

1 sheet frozen puff pastry, thawed
1 large russet potato, thinly sliced
1 cup sharp cheddar cheese, grated
1 cup sour cream
1/2 cup chopped bacon
sea salt and pepper
fresh chives, finely chopped

 

Preheat oven to 400 degrees.

 

Spread out the potato slices on a parchment-lined baking sheet.

 

Sprinkle with salt and pepper.

Bake for 15-20 minutes, until the slices turn into a bubbly brown.

 

Remove from oven and cool for a few minutes.

 

Line a 9″ round cake pan with parchment paper.

Lay out the thawed pastry dough, edges hanging over the sides of the baking pan.

Sprinkle with 1/2 cup cheese.

Top the cheese with the baked potato slices.

Top that layer with sour cream and then the remaining 1/2 cup cheddar.

Fold over the overhanging sides of the pastry.

Sprinkle with chopped bacon.

 

Bake for 25-30 minutes, until the pastry is golden brown and the cheese is bubbling.

 

Remove from oven and cool until set.

 

Top with chopped chives before slicing and serving.