Scalloped Potato and Herb Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thinly sliced russet potatoes absorb the richly flavored custard as it bakes and give this quiche its layered texture. Ingredients:
buttery flaky pastry |
1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices |
1 1/2 teaspoons table salt, divided |
6 green onions, cut into 1-inch pieces (about 1 cup) |
1/2 cup coarsely chopped fresh flat-leaf parsley |
1/4 cup coarsely chopped fresh chives |
1/2 to 1 tbsp. coarsely chopped fresh dill |
1 cup half-and-half |
2 large eggs |
1 large egg yolk |
1 teaspoon fresh thyme leaves |
1/2 teaspoon freshly ground pepper |
1 cup (4 oz.) shredded gruyère cheese |
1/4 cup (1 oz.) freshly shredded parmesan cheese |
Directions:
1. Prepare Buttery Flaky Pastry.
2. Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
3. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
4. Stir together parsley and next 2 ingredients in a small bowl.
5. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
6. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
7. Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.
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