Savory Tart

We had a Marinated Filet Roast from Trader Joe’s for Christmas. It is a bit spicy and is 
the favorite of all the adults around here.
There is no waste, it is perfectly seasoned and doesn’t take long to cook if you slice it.
We had the much-loved Birney potatoes with it for Christmas, but I was looking for something different to have with it tonight.
This Savory Tart fit the bill perfectly.

I used the trio of potatoes (blue, red and Yukon Gold). I just love the way they look together.

Yes, it is the tiniest bit fussy, but the fuss is worth it.

It isn’t a quiche, which is very attractive to me. I am not a fan of quiche. The egg/cream combination makes a rich cream sauce that lets the cheese and potatoes be the stars.

It was a nice alternative to mashed potatoes, something a little fancy. 
Next time I will try gruyere or white cheddar. That would be interesting.
The beauty of this recipe is that you can use the crust, potato and egg/cream mixture as a jumping off point and tailor this to your tastes. If you don’t like blue cheese, use something else. Heck, throw some bacon on it if that really does it for you. Carmelize some onions. Go nuts.

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