Point Reyes Original Blue Cheese & Potato Tart
Breakfast, brunch, lunch, or dinner, served warm or at room temperature—this versatile recipe is great for any time and any crowd. We love the rustic nature of this elevated comfort food. Serve this tart alongside a salad with a glass of bubbles and you'll surely end up with happy guests asking for seconds.
- For Crust:
- Your favorite pie dough (homemade or store-bought)
- For Filling:
- 1 large egg yolk
- ¾ cup heavy cream
- ¾ pound small fingerling potatoes or new potatoes, boiled and cut into ¼ inch slices
- 1 cup Point Reyes Original Blue Cheese
- ½ tablespoon finely chopped fresh rosemary or thyme
- Fleur de sel, to garnish
- Heat oven to 350°F.
- On a floured surface, roll the dough in an 11-inch circle. Gently press into the bottom and up the sides of a 9-inch tart pan.
- Make filling:
- In a small bowl, whisk the egg yolk into the cream. In the pastry shell, arrange the potato slices in overlapping layers. Top with crumbled cheese. Pour the cream mixture over the potatoes and cheese. Sprinkle the tart with chopped rosemary or thyme.
- Bake the tart on the bottom rack of the oven for 40-50 minutes, or until the top is golden brown and the filling has set. Remove from the oven, sprinkle with fleur de sel, and transfer to a baking rack to cool.
- If using a removable-bottom pan, gently push up from the bottom while the tart is still warm to help release the crust.
- Let cool slightly and then slice and serve.
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