Potato + Thyme Egg Tart

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a tart pan or line a baking sheet with parchment paper.

2. Prepare the Puff Pastry:

Roll out the puff pastry and fit it into your tart pan, trimming any excess edges. Prick the bottom of the pastry with a fork to prevent puffing during baking. Pre-bake the puff pastry for 8–10 minutes, or until lightly golden.

3. Slice the Potatoes:

Thinly slice the Yukon Gold potatoes using a mandoline or sharp knife. Blanch the slices in boiling water for 3–4 minutes, or until just tender. Drain and pat dry.

4. Make the Egg Mixture:

In a mixing bowl, whisk together the eggs, heavy cream, melted butter, thyme, dill, and a pinch of salt and pepper.

5. Assemble the Tart:

1. Arrange the potato slices in an overlapping pattern over the pre-baked puff pastry.

2. Sprinkle the Swiss, Asiago, Parmesan, and cheddar cheeses evenly over the potatoes.

3. Pour the egg mixture over the top, ensuring it fills all the gaps between the potatoes and cheese.

   
   

6. Bake:

Bake the tart in the preheated oven for 25–30 minutes, or until the filling is set and golden brown on top.

7. Serve:

Allow the tart to cool slightly before slicing. Garnish with additional thyme and dill for a fresh, herbal touch. Serve warm or at room temperature.