Carbs. Cheese. Cream.
All in one recipe - in the form of potatoes, bleu cheese, and heavy cream - oh yes!
This recipe is to die for. Seriously, it's like scalloped potatoes IN A PIE. Soaked in cream and doused with cheese! Make it now - for breakfast, for brunch, for dinner, for company, just make it!
Bleu Cheese and Red Potato Tart
Slightly adapted from Smitten Kitchen via Gourmet Magazine
- pre-made pie dough (if you want to make your own crust, see Smitten Kitchen)
- 1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
- 1 cup heavy cream
- 1 egg yolk
- 1/4 pound bleu cheese, crumbled (about 3/4 cup)
- 1/2 tablespoon fresh rosemary, finely chopped
- 1/2 tablespoon fresh thyme, finely chopped
Preheat the oven to 350 degrees. Press the pie dough into a 9-inch tart pan and trim any overhanging dough from the edges. (You could probably make this in a pie pan too, but it looked so pretty as tart, that I highly recommend using the tart pan.)
Arrange potato slices, overlapping slightly, in concentric circles on top of the pie crust in the tart pan. Sprinkle bleu cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs and salt.
Bake tart at 350 degrees for 45-50 minutes, until bubbling and golden brown.
A few notes:
On herbs: When I sprinkled the full tablespoon of herbs over the tart, it seemed like a lot and I thought it might be overpowering. It wasn't - it was perfect.
On bleu cheese: I love bleu cheese. Some people don't. That being said, this wasn't overpoweringly bleu cheesy - it was perfect.
Also, per Smitten Kitchen - the filling will remain soft and custard like after baking - it will not firm up like a quiche.