Jill's Basic Potato Tart

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1 (10 to 12-inch) pastry tart shell, uncooked

3 tablespoons Dijon mustard

1 1/2 cups grated Swiss cheese, divided

4 to 5 baking potatoes, peeled and cut into large chunks

2 tablespoons butter

2 teaspoons olive oil

1 large Spanish onion, diced (2 cups)

1 cup ricotta cheese

3 large eggs

Salt and pepper, to taste