Tuesday in June and dinner needs to be totally delicious but fairly quick.
I also want to use what I’ve got in the garden which means; baby potatoes and fresh-snipped chives.
I’m also pulling out a ball of my basic pastry to help me out. I’m going to warn you that this is an early post that I’m linking to and the pictures…well, iffy at best. Eventually, I’ll reshoot the whole thing but why not keep it real?
This tart is so yummy and can be served as a main OR as a truly pretty appetizer.
Potato and Chive Tart.
Take a pastry lined tart shell and add lined off parboiled baby potatoes.
Whip up a quick custard of eggs, milk and spice and pour over.
Do yourself a favour and put the whole thing on a cookie sheet to make handling easier. I also decorated the top of mine with a few sprigs of pretty chives flowers.
Bake, let cool and cross your fingers to get the whole thing out of the pan. Serve with a glass of bubbly and a chunk of runny brie.
As pretty to look at as it is to eat.
- 1x9 inch pastry shell
- 6 small potatoes (sliced ¼ inch after being parboiled)
- ⅛ cup chopped chives
- 4 eggs
- 1 cup milk
- salt and pepper to taste (start with ¼ tsp and correct after cooking)
- ¼ tsp nutmeg and mustard powder
- Beat together spices with eggs and milk. Line pastry form with potato slices and chives. Top with custard mix and bake until firm at 350 for 30-40 minutes.