Idaho® Potato Tart with Crispy Bacon and Caramelized Shallots | Idaho Potato Commission
Gluten-free pastry crust Whisk the psyllium husk powder into the flour in a medium bowl. Cut in the coconut flour until evenly distributed. Stir in the coconut milk with a fork, then a spatula, until...
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Cooking tools:
- Rolling pin
- Pastry cutter
- Potato ricer
- Food mill
- Tart pan
- Cooling rack
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Fork
- Spatula
- Skillet
- Saucepan
- Plate
- Paper towel
- Wax paper
- Oven
- Stove
Ingredients
- 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
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