Fingerling Potato Tart
Ingredients (for 5 mini tarts)
Tart Crust (adapted from Tartine Cookbook)
1 and 1/2 plus 1 tablespoon of flower
1/2 cup plus 3 tablespoons cold butter, cut into small pieces
1/2 teaspoon salt
1/3 cup ice water
5 or 6 fingerling potatoes
3 strips of bacon
1/2 cup grated gruyere cheese plus more for top of tarts
1/4 cup cream or milk
1/4 cup chopped chives
salt and pepper
Directions for crust: I did this by hand, but it is even easier in a food processor. Dissolve the salt into the water and chill water. Combine flour and butter in a bowl. Cut the butter into the flour with a pastry cutter. Combine until the butter is still in large chunks, bigger than peas.
Add the water and stir with a fork until the dough barely comes together. Toss the dough out onto a lightly floured surface and bring together. Form into a disk and wrap with plastic wrap. Refrigerate for 2 hours.
To make filling: Cook bacon and drain. Then chop into small pieces. Cut potatoes into medium sized slices (about a 1/4 inch) and cook in boiling water till tender (just tender).