Blue Cheese and Red Potato Tart

Wow, almost a year since I blogged here!  Lots has happened in the year that I've been gone, but I guess the big news is that my husband and I have separated.  We had been having issues for a while, but unfortunately, we couldn't work through them, and so the decision was made to separate just under 3 months ago.  It hasn't been easy, but I've been throwing myself into cooking, and trying new recipes out, and this one, is one of my all time favourites!

This blue cheese and Red Potato tart is like a quiche, with a flaky bottom crust.  The Potatoes, cheese, and cream marry so so well together, its rich without being heavy, the blue cheese is strong and creamy without being overpowering, and every bite is a taste of Heaven.


Ingredients.

• 1 Savoury Tart shell, or recipe of your own choice, in a 9 inch pie dish, ready to fill.
• 1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
• 1 cup heavy cream
• 1 large egg yolk
• 1/4 pound blue cheese, crumbled (about 3/4 cup)
• 1 tablespoon finely chopped herbs, or herbs of your choice (I used 2tsp of Italian herb mix)
• fine sea salt for sprinkling.

Method.

Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.

Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt.

Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold.  I served this with a simple Garden Salad and slices of a crusty french loaf. 
Enjoy!

Till next time, keep on cookin'!!