Point Reyes Original Blue Cheese & Potato Tart
Ingredients
- 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
Instructions
- 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.
Point Reyes Farmstead Cheese Company
In 1959 Bob and Dean Giacomini established their successful dairy farm along Highway 1, just north of Point Reyes Station. In 2000, together with their daughters, the family began making cheese on the farm with milk from their own herd of Holsteins. In 2010, the family opened The Fork, a culinary and educational center, offering farm-to-table educational experiences for both consumers and the trade. Three of the Giacomini sisters, Diana, Lynn and Jill now own and run the company that is recognized nation ally as an award-winning producer best-in-class, hand-crafted, artisan cheese. With production locations on the farm and in nearby Petaluma, the Point Reyes Farmstead product line contains Original Blue, Bay Blue, Toma and Gouda. The cheeses are available nationally at independent cheese shops and specialty grocers, at The Fork, local-area farmers’ markets and online at www.pointreyescheese.com
Looks delicious. Check out Summer 11 issue of Culture magazine on “Boss in the Black Hills.”
Another great recipe for Blue cheese and new potato Tart but using Northern Lights Blue Cheese
from Minnesota which is another great blue cheese such at Point Reyes.
Great suggestion! Thanks so much!