Fresh tomato and potato tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked 10-inch fluted tart shell | |
| 1 | cup | Creme fraiche |
| 1 | cup | Grated Gruyere cheese; (about 4 ounces) |
| 1 | Egg | |
| Salt | ||
| Freshly ground white pepper | ||
| ½ | pounds | Fresh beefsteak or vine-ripened tomatoes |
| ¼ | cup | Thinly sliced yellow onions |
| ½ | pounds | Small red or new potatoes; slice 1/4-inch |
| ; thick and blanched | ||
| 1 | tablespoon | Finely chopped fresh parsley leaves |
Directions
Preheat the oven to 350 degrees F.
Place the tart shell in the oven and bake for 10 minutes. Remove and cool.
Set aside.
In a mixing bowl, combine the creme fraiche, cheese and egg. Mix well.
Season with salt and pepper, set aside.
Slice the tomatoes ¼-inch thick. Season both sides of the tomatoes with salt and pepper. Line the bottom of the tart shell with the tomatoes. Lay the onions over the tomatoes. Season both sides of the potatoes with salt and pepper. Fan the potatoes evenly over the onions. Pour the cheese mixture evenly over the potatoes. Spread evenly. Bake for 10 to 12 minutes, or until golden brown.
Remove from the oven and cool for 5 minutes before serving. Slice the tart into 8 servings. Garnish with parsley.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 723 Calories (kcal); 72g Total Fat; (88% calories from fat); 12g Protein; 9g Carbohydrate; 401mg Cholesterol; 161mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 14½ Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C43 Converted by MM_Buster v2.0n.