Scalloped Potato And Herb Tart Recipe

Name: Scalloped Potato And Herb Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices; 1 1/2 teaspoons table salt, divided; 6 green onions, cut into 1-inch pieces (about 1 cup); 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/4 cup coarsely chopped fresh chives; 1/2 to 1 Tbsp. coarsely chopped fresh dill; 1 cup half-and-half; 2 large eggs; 1 large egg yolk; 1 teaspoon fresh thyme leaves; 1/2 teaspoon freshly ground pepper; 1 cup (4 oz.) shredded Gruyere cheese; 1/4 cup (1 oz.) freshly shredded Parmesan cheese

Servings: persons

1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices
1 1/2 teaspoons table salt, divided
6 green onions, cut into 1-inch pieces (about 1 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh chives
1/2 to 1 Tbsp. coarsely chopped fresh dill
1 cup half-and-half
2 large eggs
1 large egg yolk
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Gruyere cheese
1/4 cup (1 oz.) freshly shredded Parmesan cheese

1
Prepare Buttery Flaky Pastry.
2
Preheat oven 350u00b0. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
3
Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
4
Stir together parsley and next 2 ingredients in a small bowl.
5
Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
6
Spread half of potatoes in bottom of pastry crust. Top with half of Gruyere cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
7
Bake at 350u00b0 on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices, 1 1/2 teaspoons table salt, divided, 6 green onions, cut into 1-inch pieces (about 1 cup), 1/2 cup coarsely chopped fresh flat-leaf parsley, and more.

Yes, Scalloped Potato And Herb Tart falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scalloped Potato And Herb Tart

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