Scalloped Potato and Herb Tart

Name: Scalloped Potato and Herb Tart
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 1 large egg yolk; 2 larges eggs; 8 servings Buttery Flaky Pastry; 59 milliliters coarsely chopped fresh chives; 1 Tbsps coarsely chopped fresh dill; 118 milliliters coarsely chopped fresh flat-leaf parsley; 1 teaspoon fresh thyme leaves; 6 green onions, cut into 1-inch pieces (about 1 cup); 113 grams cup shredded Gruyère cheese; 237 milliliters half-and-half; 28 grams 1/4 cup freshly shredded Parmesan cheese; 1 teaspoons freshly ground pepper; 340 grams medium-size russet potato (about , peeled and cut into 1/16-inch-thick slices; 2 teaspoons table salt, divided

For $1.08 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 179 calories, 9g of protein, and 11g of fat each. Head to the store and pick up table salt, eggs, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Prepare Buttery Flaky Pastry.

Preheat oven 35

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Oven

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.

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Potato

Water

Salt

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Frying Pan

Drain potatoes, and pat dry with paper towels. Cool 10 minutes.

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Potato

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Paper Towels

Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender.

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Onion

Water

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Sauce Pan

Drain well, and press between paper towels.

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Paper Towels

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

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Parsley

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Bowl

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

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Parsley

Salt

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Whisk

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

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Pastry Dough