Cooks Potato, Cheese and Onion Tart

Submitted from a Cooks Illustrated magazine with a slight adjustment. This a nice recipe for a luncheon, appetizer or as a side for a light supper. Recipe submitter will not recognize the 1 sheet of 9 1/2 "x 9" puff pastry needed for this recipe.

• Ready In: 35 mins
• Yields: 4-8

Ingredients

•  puff pastry sheet, thawed
• 1 1⁄2 cups  shredded swiss cheese or 1 1⁄2 cups gruyere cheese
• 2  cups frozen shredded hash browns, thawed and patted dry
• 4  slices bacon, chopped
• 2  shallots, thinly sliced
• 1⁄2 cup sour cream
• 2  tablespoons  chopped fresh tarragon
•  salt and pepper, to taste

Directions

1. Preheat oven to 450 degrees.
2. Adjust oven rack to upper middle position.
3. Line rimmed baking sheet with parchment paper.
4. Place puff pastry on sheet.
5. Brush edges with water and fold over sides 3/4 inch.
6. poke interior with fork.
7. Top with 1 cup of the cheese.
8. Bake until golden, about 15 minutes.
9. In large non stick skillet brown bacon until crisp.
10. Transfer to paper towel lined plate to drain.
11. Pour all but 1 tablespoon of fat from pan and add the shallots.
12. Saute until soft then add the potatoes and cook until browned.
13. Season to taste with salt and pepper.
14. Return the bacon.
15. In small bowl combine sour cream and tarragon.
16. Cover the pastry with potato mixture, remaining cheese and.
17. dollop with sour cream mixture.
18. Return to oven for 5 minutes or until cheese has melted.
19. Cut into desired pieces.