Name: Jill's Basic Potato Tart
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

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.

Recipe courtesy of Reading Terminal, Philadelphia, PA

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Jill's Basic Potato Tart

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