Potato Tart with Roasted Tomatoes and Feta | Potato Tart Recipe
Russet potatoes scented with garlic, layered with fresh herbs in a flakey crust then topped with slow roasted cherry tomatoes.
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Ingredients
- 1 lb. (454g) Russet Potatoes, peeled and sliced ¼ inch thick
- 6 cups (1440ml) Cold Water
- 2 teaspoons (4g) Sea Salt
- 5 each (25g) Garlic Cloves, peeled
- ½ each Lemon
- 1 pint (467g) Cherry Tomatoes
- 1 tablespoon (15ml) Olive Oil
- ½ teaspoon (1g) Sea Salt
- ½ teaspoon (1g) Freshly Ground Black Pepper
- 1/2 each (14.1 ounce) Refrigerated Pie Shell
- 1/3 cup (6g) Fresh Chives, chopped (Green Onions can be subbed)
- ¼ cup (60 ml) Heavy Cream
- ¼ cup (4g) Parmesan Cheese, grated
- ¼ cup (20g) Feta Cheese, crumbled
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