Ingredients

The following ingredients have 1 Servings
  • Store-bought pie dough (9" or homemade 9" pie dough)
  • 4-5 white potatoes, thinly sliced (skin on is fine)
  • 1 cup asparagus spears, chopped into small pieces
  • 1 cup White Sharp Cheddar, shredded
  • 3 tsp chopped rosemary, fresh
  • 1 cup heavy whipping cream
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • fresh rosemary, if desired

Instruction

  • Preheat oven to 375 degrees.
  • Roll out pie dough into a 9" circle, and fit into a 9" tart pan (or, if you don't have a tart pan, you can use a 9" pie dish).
  • Arrange about half of the potato slices on top of pie dough in a layered, shingle pattern.
  • Spread half (1/2 cup) of the chopped asparagus on top of the potatoes. Top with 1/2 cup of cheese. Sprinkle about 1 1/2 tsp of rosemary on top.
  • Arrange the remaining potatoes on top of the cheese and asparagus.
  • Spread the remaining asparagus, cheese, and rosemary on top of the potatoes.
  • In a bowl, whisk heavy cream, egg, salt and pepper. Pour the cream mixture over the potatoes, and let the tart sit for 5 minutes (this allows the cream mixture to settle into the tart).
  • Bake for 35-40 minutes.
  • Allow to cool for 5-10 minutes before serving. Top with fresh rosemary, if desired.
  • Enjoy!