As of right now, this was one of the last new recipes that I ever cooked in my old place. My kitchen is now reduced to a few cups, mugs, what is left of my pantry that I’m taking with me, and whatever I have left in my fridge. It’s a real weird feeling right now, but I’m ready for what’s to come. 

I’ve been wanting to make this tart since Deb first put it up, and since it’s pretty easy and cheap to make, I decided to go for it. I could’ve made the tart shell, but as I was at the tail end of packing everything when I made this, I just decided to buy a pie shell and go from there, and didn’t really have the time or patience to make a pretty concentric overlapping circle with the potato slices. Still turned out damn good. 

Blue Cheese and Potato Tart
lasts about a week as a main

Ingredients

  • 1 savory tart shell (or, if you’re lazy like me, one pre-made pie crust), ready to fill
  • 1 lb small red potatoes, sliced thin
  • 1 c heavy whipping cream
  • 1 large egg yolk
  • .25 lb (about .75 c) blue cheese of choice, crumbled (I took my hunk of Hook’s Blue Paradise, and crumbled it using a knife)
  • sprinkle of sea salt
  • 1 T chopped herbs of choice (I used dried rosemary and thyme per Deb’s suggestion)

Take your potatoes, slice them thin, and then put them in a pot covered by about two inches of water, bringing the pot to a boil and then reducing to a simmer, uncovered, until the slices are tender, about ten minutes. Preheat your oven to 350 while they simmer.

Take your potato slices and attempt to arrange them in overlapping concentric circles around the pan. However, if you have been attempting to arrange a move down to Chicago in a little over two weeks and have been packing for most of the preceding week, take the potato slices and dump them in in a slightly artsy looking fashion. Take your crumbled blue cheese and toss it over the potatoes in a similarly artsy looking fashion. Don’t worry, it’ll look like you meant it. And probably rustic. 

Whisk together the yolk and heavy cream until combined, and then pour it over your potatoes and cheese. Sprinkle the top of the tart with sea salt, and your herbs of choice.  

Put the pie shell on a baking sheet (or if you’re me, a pizza pan), and bake at 350 for between 45 to 50 mins, until the tart is a good golden brown like in the final picture and bubbling a bit. Cool, and nom your fantastic tart (you can serve it warm or cold).

Hey folks!  The long weekend rearranged my priorities cooking wise slightly, so I haven’t really cooked prior to now.  (Yay for cookouts/viewing parties where you don’t have to contribute food!)

So, sometimes you have cravings.  Mozzarella has been high on my list, and I seriously need to try and make it myself with the amount that I’m going through it as of late.  This is another way to try and satisfy these cravings.  😛

Personal note re: pastry shell: be sure you thaw it for at least 24 hours in the fridge before you use it.  I accidentally opened the shell and thawed it after, so it was likely a little dry.

Tomato and Mozzarella Tart
Lasts appx 5 meals

Ingredients:

  • 16 oz puff pastry (I used frozen)
  • 1 egg, beaten
  • 2 oz grated parmesan
  • 1 pound (appx 4) plum or roma tomatoes, sliced thin
  • a dash salt and pepper
  • 2 cloves garlic, minced
  • 2 T olive oil
  • 8 oz mozzarella (I used presliced log mozzarella, the original recipe recommends grated)
  • 2 T fresh basil

Heat your oven to 425, and arrange your puff pastry so that it fits on a baking sheet.  I cobbled together two separate puff pastry sheets to get what you see above.  Fold over the edges of the pastry over by a half inch, and brush with the beaten egg.  Sprinkle the Parmesan evenly over the shell, and poke the shell with a fork so that there are holes all over (and I mean all over; I didn’t get the body the first time through, and when I checked it in the oven, it was puffing up to a ridiculous degree).  While this is happening, combine the olive oil, salt and pepper, and garlic, and dry the sliced tomatoes (and sprinkle with a bit of salt).

Put it in the oven for 15 minutes, and then reduce the heat to 350 and bake until golden brown and crisp (usually another 10 to 15 mins).  Remove from heat, and take the oven back up to 425.  While the tart cools, tile on the mozzarella and tomatoes, and sprinkle with the garlic oil.

Return the tart to the oven, and bake until deep golden brown and the cheese melts (appx 15 mins).  Remove from the oven and sprinkle with fresh (or dried) basil (half amount if using dried).