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Scalloped Potato and Herb Tart

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 30 mins
Total time 4 hrs
Yield Makes 6 to 8 servings
Thinly sliced russet potatoes absorb the richly flavored custard as it bakes and give this quiche its layered texture.

Ingredients

  • Buttery Flaky Pastry
  • 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices
  • 1 1/2 teaspoons table salt, divided
  • 6 green onions, cut into 1-inch pieces (about 1 cup)
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup coarsely chopped fresh chives
  • 1/2 to 1 Tbsp. coarsely chopped fresh dill
  • 1 cup half-and-half
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon freshly ground pepper
  • 1 cup (4 oz.) shredded Gruyère cheese
  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese

How to Make It

  1. Prepare Buttery Flaky Pastry.

  2. Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.

  3. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.

  4. Stir together parsley and next 2 ingredients in a small bowl.

  5. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.

  6. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.

  7. Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.