Fresh Tomato and Potato Tart

Courtesy of Emeril Lagasse, 1999

This tart is kind of a cross between a souffle, a pot pie, and an Au gratin-style potato dish.   Layers of potato, tomato, and onion are topped with a light egg-cream and Gruyere cheese mixture and baked in a pie-crust pastry!   It is VERY easy to make and is BEAUTIFUL right out of the oven.  It makes a nice lunch or side dish - but could easily be served as a main dish (just add a little cooked chicken to the layers)! 

Serving size:  6 people

Prep Time:  10 minutes

Cook Time:  25 minutes

Ingredients:

1 unbaked 10" fluted tart shell or pie crust

1 cup creme fraiche 

1 cup (about 4 ounces) grated Gruyere cheese

1 egg

Salt & Pepper

1/2 lb fresh tomatoes, thinly sliced

1/2 lb small red potatoes, thinly sliced 

1/4 cup yellow onion, thinly sliced

1 Tbsp chopped fresh parsley, to garnish

Directions:

1.  Preheat oven to 350 degrees.  Poke holes with fork into bottom of uncooked pastry and bake  for 10 minutes.  Set aside.

2.  Meanwhile, blanch potatoes by emerging in boiling water for a couple minutes (until almost cooked through) and then rinse under cold water.  Drain.

3.  While potatoes are cooking combine the creme fraiche, cheese, and egg in a medium sized mixing bowl.  Mix well.  season with salt & pepper.  Set aside.

4.  Season both sides of tomatoes & potatoes with salt & pepper.  Layer tart first with tomatoes, then sliced onion, then potatoes.  Pour cream mixture over the potatoes.  Spread evenly.

6.  Bake for 10-15 minutes, or until golden brown around edges and slightly puffed-up.  Garnish with parsley and serve!