Potato Onion Cheese Tart
From deliathecrone 16 years ago
- 60 minutes to make
- Serves 8
Gorgeous tart you could serve for lunch, or supper or even for a brunch. Use the cheeses you like best! This comes from Chef Erwin Dreshler in Chicago.
Ingredients
- 2 Tbsp. butter shopping list
- 2 onions, medium diced shopping list
- 8 idaho potatoes, boiled, peeled and julienned shopping list
- 1 cup asiago cheese, grated shopping list
- 1 cup Fontinella cheese, grated shopping list
- 4 Tbsp. dill, finely chopped shopping list
- to taste, salt and pepper shopping list
- 6 eggs shopping list
- 1 cup cream shopping list
- to taste, paprika shopping list
- to taste, mustard, coarse shopping list
- to taste, sour cream shopping list
How to make it
- Preheat oven to 350°F. Butter a 9 inch fluted pan with a removable bottom.
- Melt butter in a small saucepan and saute onions until golden. Reserve.
- In a large mixing bowl, combine potatoes, sauteed onions, grated cheeses, dill, salt and pepper.
- In a separate bowl, whisk the eggs and cream until combined.
- Pour the egg mixture over the potato mixture and mix gently with a spatula.
- Fill the prepared pan with potato/egg mixture, smoothing top of potato tart with spatula.
- Sprinkle top with paprika.
- Bake for one hour and let cool.
- Wet a thin knife with hot water and trace around the fluted edges of the pan. Unmold and serve warm or at room temperature with coarse mustard and sour cream.
- Note: Asiago and Fontinella cheese may be substituted with 2/3 cup each of Provolone, Parmesan and Swiss cheeses (keep 2 cups total).
The Rating
Reviewed by 4 people-
Thanks so much!!! This looks wonderful!
neena51
in Hollywood loved it
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good post, thank you!
magali777
in Mexico loved it
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Great post, you got my 5.
chefmeow
in Garland loved it
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