Thin slices of Russet potatoes layered with Gruyere, bacon, and rosemary on top of a handmade flaky butter crust. Honestly, how could you go wrong? I wouldn't dare make any major adjustments to this tart, it is incredibly satisfying just the way it is. Gruyere is my all time favorite cheese, and I know parmigiano fiends all over the world will disagree with me, but there are times when I crave a little piece of Gruyere before bed. So I think that pretty much sums up how much I love Gruyere. You can use any savory tart shell/pie crust you would like for this recipe, but the one I posted below is the best one I have made.

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