French Dinner Tart

[Guest guest]

French Dinner Tart

 

1 10-inch unbaked tart crust, your favorite recipe or

a frozen one from the store

1 lb. baby potatoes

1 to 2 tsps. olive oil

1 large onion thinly sliced

1/2 tsp. salt

1 1/2 cup grated Gruyere cheese

2 tbsps. minced fresh sage or 2 tsps. dried

1/2 medium red bell pepper, finely sliced

 

Preheat oven to 375 degrees. Place potatoes in

saucepan, cover with water, and boil. Cook for 10 to

15 minutes. Drain and set aside.

Heat oil in skillet, add onion and salt, and cook on

low heat until onion is tender, about 10-15 minutes.

Remove from heat and set aside.

Spread one cup of cheese into bottom of unbaked crust.

Spoon onion over the cheese, and sprinkle with sage.

When potatoes are cool enough to handle, peel (if

desired) then slice thin. Arrange slices in

overlapping concentric circles over cheese. Arrange

bell pepper slices over potatoes in ring. Sprinkle

with remaining cheese and black pepper to taste.

Bake for 35 to 40 minutes, or until crust is golden

around edges. Remove tart from oven, and let tart cool

for at least 10 minutes. Serve sliced into large

wedges either hot, warm, or at room temperature

depending on your taste.

 

 

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