This filling recipe serves well as an appetizer for a brunch, picnic, or cocktail party. We especially love to make this as a side dish to bring to a dinner party, or to add to buffet.
- 1 unbaked tart crust
- 1 lb small red potatoes
- 1 to 2 tbsp olive oil
- 1 large onion, thinly sliced (about 2 cups)
- ½ tsp salt
- Freshly ground black pepper to taste
- 1 ½ cups grated gruyere or Emmenthaler cheese (1/4 lb)
- 2 tbsp minced fresh sage (or tsp dried rubbed sage)
Prepare tart crust and fit into a 10-inch spring form tart pan. Set aside
Preheat Oven to 375°F. Place the potatoes in a medium-sized saucepan, cover them with water, and bring to a boil. Cook until just render but still intact (about 10-15 minutes). Drain and set aside.
While the potatoes are cooking, heat the oil in a medium-sized skillet over high heat. Add the onion and salt, turn the heat down, and cook slowly over low heat until the onion is translucent and tender (10 to 15 minutes0. Remove from heat, sprinkle generously with black pepper, and set aside.
Spread about 1 cup of cheese into the bottom of the unbaked crust. Spoon the cooked onion over the cheese and sprinkle with sage.
When the potatoes are cool enough to handle, peel them with a sharp paring knife, and cut them into slices. Arrange the potato slices to overlap in concentric circles, covering the onion and sage, then create an artful arrangement of bell pepper slices on top of the potatoes. Sprinkle with the remaining cheese and a little extra black pepper.
Set the tart on a baking tray for easy handling, and bake for 35 to 40 minutes, or until the crust is golden around the edges. (Move he tray to the lowest shelf of the oven for the last 5 minutes, to be sure the bottom crust is cooked through and crisp.)
Remove the tray from the oven, slide the tart off the tray, and let it sit for at least 10 minutes. To serve, remove the rim and cut the tart into wedges. Serve hot, warm or at room temperature.
Serves: 4 main-dish servings (more as a side dish)
Source: Mollie Katzen’s Vegetable Heaven, Hyperion
