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Fresh Tomato And Potato Tart
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1
1
1
Unbaked 10−inch fluted tart shell
Cup Creme fraiche
Cup Grated Gruyere cheese; (about 4 ounces)
Egg
Salt
Freshly ground white pepper
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1
1
;
/2 Pound Fresh beefsteak or vine−ripened tomatoes
/4 Cup Thinly sliced yellow onions
/2 Pound Small red or new potatoes; slice 1/4−inch
thick and blanched
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1
Tablespoon Finely chopped fresh parsley leaves
4 1/2 Fat; 0 Other Carbohydrates
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 1/4−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
Fresh Tomato And Potato Tart
286
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