Fresh Tomato And Potato Tart
A savory French-style tart with layers of beefsteak tomatoes, yellow onions, and blanched potatoes in a fluted tart shell with a Gruyere and creme fraiche custard.
Ingredients
- 1 whole unbaked 10-inch fluted tart shell
- 1 cup creme fraiche
- 1 cup grated Gruyere cheese
- 1 whole egg
- 1 to taste salt
- 1 to taste freshly ground white pepper
- 0.5 lb fresh beefsteak or vine-ripened tomatoes
- 0.3 cup thinly sliced yellow onions
- 0.5 lb small red or new potatoes, sliced 1/4-inch thick and blanched
- 1 tbsp finely chopped fresh parsley leaves
Instructions
- 1
Preheat the oven to 350F. Place the tart shell in the oven and bake for 10 minutes. Remove and cool.
- 2
In a mixing bowl, combine the creme fraiche, cheese, and egg. Mix well. Season with salt and pepper. Set aside.
- 3
Slice the tomatoes 1/4-inch thick and season both sides with salt and pepper. Line the bottom of the tart shell with the tomatoes.
- 4
Lay the onions over the tomatoes. Season both sides of the potatoes with salt and pepper. Fan the potatoes evenly over the onions.
- 5
Pour the cheese mixture evenly over the potatoes and spread evenly. Bake 10-12 minutes or until golden brown.
- 6
Remove from oven and cool for 5 minutes. Slice into 8 servings and garnish with parsley.