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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 (10 to 12-inch) pastry tart shell, uncooked |
3 tablespoons dijon mustard |
1 1/2 cups grated swiss cheese, divided |
4 to 5 baking potatoes, peeled and cut into large chunks |
2 tablespoons butter |
2 teaspoons olive oil |
1 large spanish onion, diced (2 cups) |
1 cup ricotta cheese |
3 large eggs |
salt and pepper, to taste |
Directions:
1. Preheat Oven: 350 degrees F.
2. Line a 10 to 12-inch tart pan with your favorite pastry shell. Lightly brush or spread the Dijon mustard on the shell. Sprinkle 1/2 cup Swiss cheese over the mustard. Peel the potatoes and cut them into large chunks. Boil potatoes in lightly salted water until tender. Drain the potatoes and then transfer to a large mixing bowl. Mash the potatoes. In a large saute pan melt the butter with the oil. Dice onions and saute in butter/oil mixture. Add the onion to the mashed potatoes. Add 1 cup of ricotta cheese, eggs and the remaining 1 cup of grated Swiss cheese to the potato/onion mixture. Add salt and pepper. Spoon mixture into the pastry shell. Bake for 45 minutes or until lightly brown on top.
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