Blue Cheese and Red Potato Tart
Photo © Deb Perelman
- 1 Savory Tart Shell, below, or recipe of your choice, in a 9-inch tart pan and 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 tablespoons finely chopped herb or herbs of your choice, such as a mixture of thyme and rosemary
- Fine sea salt for sprinkling
- 1 1/4 (5 1/2 ounces) cups flour
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons (3 ounces) butter, diced
- 1 large egg
- This recipe is vegetarian
- Produce
- Herb or herbs (1 tablespoons)
- Red potatoes, small (1 pound)
- Cooking & Baking
- Cornstarch (1 2/3 tablespoon)
- Flour (1 1/4 (5 1/2 ounces) cups)
- Salt (1/4 teaspoon)
- Sea salt, Fine (1)
- Bread & Baked Goods
- Savory tart shell (1)
- Dairy
- Blue cheese (1/4 pound)
- Butter (6 tablespoons)
- Heavy cream (1 cup)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 22, 2010 (2 years ago).
154 people saved this recipe.
