Idaho® Potato Tart with Crispy Bacon and Caramelized Shallots | Idaho Potato Commission

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