Potato Tartlets With Bacon And Hazelnut Topping - cooking recipe

Ingredients

2 cups all-purpose flour
9 tbsp butter, cut into pieces
3 None medium eggs
1 2/3 lbs new potatoes
1/2 cup heavy cream
Pinch None grated nutmeg
2 medium carrots, thinly sliced with a peeler and rolled into spirals
1 None leek, trimmed and thinly sliced into rings
2 slices bacon, cut into thin strips
2 heaping tbsp hazelnuts, coarsely chopped
3 tbsp freshly grated Parmesan cheese

Preparation

Preheat the oven to 350\u00b0F. Place the flour, butter, a pinch of salt, 1 egg and 2 tbsp cold water in the bowl of a food processor and pulse until the mixture comes together. Remove and form with your hands to a smooth dough. Wrap in plastic wrap and chill for about 30 mins. Cook the potatoes in boiling salted water for 15 mins, drain and return to the warm, dry pan, off the heat, and allow steam to escape. Halve the potatoes when cool enough to handle.
Whisk together the cream and the remaining eggs. Season to taste with salt, pepper and nutmeg. Lightly grease six 4 inch individual tart pans with removable bottoms.
Roll out the pastry to about 1/8 inch thick and cut six 5 1/2 inch circles from this, re-rolling the dough as necessary. Press the dough rounds into the tart pans and trim the edges. Prick the bases with a fork, then line with parchment and fill each with baking beans. Bake for 10-12 mins. Remove from the oven and remove the beans and parchment
Spread the potatoes, cut side down, in the tart bases, then fill the spaces between with the rolled up carrots and leek rings. Pour in the cream and egg mixture. Bake for 30-35 mins.
Place the bacon and nuts in a frying pan and heat for 1-2 mins. Remove and set aside to cool. Mix with the Parmesan. Sprinkle the bacon mixture over the cooked tartlets.