This tart recipe was shared with us by Agnes Devereux of
The Village TeaRoom Restaurant and Bake Shop in New Paltz, NY.
It's delicious winter food -- dense with potatoes and heavy with cream and
cheese. The original recipe calls for Toussaint cheese, a raw milk cheese The
TeaRoom gets from Sproutcreek Farm in Poughkeepsie, NY. Cheddar or another
semi-soft cheese may be substituted. Serve with an escarole salad or other
For the crust:
One recipe of your favorite pie, tart, or pate brisée crust for a 8" spring form pan
For the filling:
- 1 ¼ lbs Yukon Gold potatoes, peeled and thinly sliced
- 1 ¼ c. whole milk (no ultra pasteurized)
- 1 c. heavy cream (no ultra pasteurized))
- 2 sprigs thyme
- 2 cloves garlic, peeled and lightly crushed
- 1 T. butter
- 1 medium onion, diced into ½" pieces
- 1 egg
- ¼ teaspoon nutmeg
- 8 oz. Toussaint cheese, crust removed and grated or cut into ¼" thick slices, OR 8 oz. grated cheddar or cheese of your choice
Line the spring form pan with refrigerated crust and chill for 30 minutes. Bake
at 375 degrees until cooked but not browned, 15 – 20 minutes. Turn the oven
down to 350.
Combine potatoes with 1 c. of the milk, cream, 1 sprig thyme and 1 garlic
clove. Season with salt and pepper and bring to a gentle boil. Lower heat and
simmer for 10 minutes or until potatoes are tender. Discard thyme and garlic
and let potatoes cool in the liquid.
Warm the butter in a pan over medium to low heat and add the onions, remaining
thyme, garlic and salt and pepper until the onions are translucent and tender,
about 15-20 minutes. Remove from heat, discard thyme and garlic and set aside
Drain the potatoes, straining the milk and cream into a liquid measuring cup.
If necessary, add extra milk to equal 1 ¼ c. liquid. In a bowl whisk
together the egg and a pinch of nutmeg and then add the milk and cream mixture.
Season with salt and pepper and whisk to combine.
Scatter ½ the onions, half the potatoes and ½ the cheese in the baked tart
shell. Then add make a second layer with the remaining onions and potatoes. Top
with the remaining cheese. Pour the milk/egg mixture over the filling and cover
with foil. Make sure foil is tented and not touching the surface of the tart.
Bake for about 45 minutes, remove foil and bake a further 15 minutes. Let cool
for 30 -60 minutes before serving.