Ingredients
- 1 unbaked 10-inch fluted tart shell
- 1 cup creme fraiche
- 1 cup (about 4 ounces) grated Gruyere cheese
- 1 egg
- Salt
- Freshly ground white pepper
- 1/2 pound fresh beefsteak or vine-ripened tomatoes
- 1/4 cup thinly sliced yellow onions
- 1/2 pound small red or new potatoes, slice 1/4-inch thick and blanched
- 1 tablespoon finely chopped fresh parsley leaves
Directions
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.
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By NewfGirl
Massachusetts
on July 27, 2009
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I didn't think I'd love or hate this one, just happened to remember the show and I craved it. I actually used sour cream instead of the creme fraiche, AND baked it in a regular pie plate since I did not have a tart pan at the time :( This ende dup being one of my favorite recipes from Emeril! My cooking time was a little bit longer, otherwise my potatoes would have been underdone. Next time I'll try slicing them even thinner, but I have no complaints about the flavor!
By salllly
new york, 39
on July 17, 2009
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My tart too took more like 30 minutes to cook. It did turn out to be a really nice tart though. I made my own pastry case and I also cooked the onions and tomatoes first. I would be interested to know how the tart turns out if you just put them in uncooked as per the recipe, I was worried that they would release too much liquid during cooking if I added them raw and make the tart soggy. I did use the creme fraiche which I thought gave a pleasant change of flavour from the usual heavy cream.
By ett922_4261328
Branford, CT
on November 14, 2005
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The recipe is very tasty. I love leeks so I substitute those for the onions. I also used the heavy cream, but I wonder if that made it too soupy. The total cooking time was about 45 minutes versus the advertised 10-12 minutes! I am determined to perfect it though so I'm trying again tonight, this time putting the potatoes on the bottom and tomatoes on top.
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