Recipe courtesy of Reading Terminal Market
Show: The Best Of
Episode: Farmers Markets
Save Recipe Print
Total:
1 hr 15 min
Active:
30 min
Yield:
4 servings

Ingredients

Directions

Preheat Oven: 350 degrees F.

Line a 10 to 12-inch tart pan with your favorite pastry shell. Lightly brush or spread the Dijon mustard on the shell. Sprinkle 1/2 cup Swiss cheese over the mustard. Peel the potatoes and cut them into large chunks. Boil potatoes in lightly salted water until tender. Drain the potatoes and then transfer to a large mixing bowl. Mash the potatoes. In a large saute pan melt the butter with the oil. Dice onions and saute in butter/oil mixture. Add the onion to the mashed potatoes. Add 1 cup of ricotta cheese, eggs and the remaining 1 cup of grated Swiss cheese to the potato/onion mixture. Add salt and pepper. Spoon mixture into the pastry shell. Bake for 45 minutes or until lightly brown on top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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