Idaho® Potato Tart with Crispy Bacon and Caramelized Shallots


Gluten-free pastry crust
  • 1-⅓ cups all-purpose gluten-free flour mix
  • 2 tsp psyllium husk powder
  • ⅓ cup coconut oil at room temperature
  • 6 tablespoons (60-90 ml) canned coconut milk
  • 8 slices reduced sodium uncured bacon
  • 3-4 large shallots (8 ounces)
  • 16 oz Idaho® Yukon Gold or Russet potatoes
  • ½ cup canned coconut milk
  • 2 eggs
  • 1 teaspoon dry mustard
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper


Gluten-free pastry crust
  1. Whisk the psyllium husk powder into the flour in a medium bowl.
  2. Cut in the coconut flour until evenly distributed.
  3. Stir in the coconut milk with a fork, then a spatula, until a dough forms. Knead a little just to incorporate all the flour. Set aside.
  1. Cook bacon over medium heat until crispy, turning frequently. Remove to a paper-towel-lined plate. Drain all but 2 tbsp of the bacon fat from the pan.
  2. Peel and thinly slice the shallots. Sauté shallots in the bacon fat over medium to medium-low heat about 10 minutes until golden brown.
  3. Peel, rinse, and cut potatoes into uniform chunks. Add to a medium saucepan filled with cold water. Bring to a boil and cook for 12 minutes once boiling or until fork-tender. Drain well, spreading in a colander to continue steaming.
  4. Mash the potatoes with a fork, potato ricer, or food mill in a large bowl, adding in the milk or cream until fluffy. Do not overwork. DO NOT PUT THE POTATOES IN THE FOOD PROCESSOR.
  5. Preheat the oven 375°F.
  6. Roll out the crust between two sheets of waxed paper to a rectangle or square a bit larger than your square tart pan or pie dish. Peel off the top sheet and gently transfer the crust into the pan. Peel off the remaining waxed paper. It will tear, don’t worry. Patch any holes, and make the crust as even as possible, trimming any excess as needed.
  7. Beat the eggs with a fork in a small bowl.
  8. Fold the eggs, shallots, half the crumbled bacon, and spices into the potatoes, using a spatula to mix gently.
  9. Spread into the crust evenly. Crumble the remaining bacon evenly over the filling, pressing it gently into the surface.
  10. Bake for 30-35 minutes until golden brown and firm in the center. Cool on a wire rack for 10-15 minutes before slicing, so it is firmed up well.


Reduced-sodium uncured bacon provides all the seasoning in the recipe while still keeping the overall sodium count low per serving. Gluten- and dairy-free. You can use whole milk or half-and-half instead of coconut milk in the recipe. To use regular all-purpose flour, omit the psyllium husk powder and use 4 tablespoons milk in the crust.