Begin by preheating your oven to 350°F (175°C).

Roll out the frozen puff pastry and gently fit it into a 9-inch tart pan, crimping the edges.

In a large skillet, melt about 2 tablespoons of butter over medium-high heat.

Add thick-cut bacon and cook until crispy, about 5-7 minutes.

Once the bacon is crispy, add finely sliced onions and sauté for about 3-4 minutes.

Add thinly sliced potatoes and fresh dill, stir and cook for an additional 3-5 minutes.

Carefully spoon the potato and bacon mixture into the prepared pastry crust and drizzle heavy cream over the filling.

Place the pie in the oven and bake for 35-45 minutes until golden brown.

Remove the pie and let it rest for 10 minutes before serving.

Garnish with freshly chopped chives or scallions and serve warm.