Layered Cheddar-Potato Tart

Prep time: 30min
Total time: 60min
Serves 8
2 tbsp
Pure Olive Oil
30 mL
1 tsp
salt, divided
2 mL
Pepper to taste
2 cups
sliced Yellow Petites Potatoes
500 mL
1/2 tsp
smoked paprika
2 mL
3 tbsp
chopped fresh flat-leaf parsley
45 mL
5
Large Eggs
0
1/2 cup
milk
125 mL
1
9-inch (23 cm) Deep Dish Pie Shell
0
1/2 cup
Marble Cheddar Cheese, shredded
125 mL
1/8 of the recipe
calories
260
fat
17 g
saturated fat
7 g
carbs
18 g
protein
10 g
cholestrol
145 mg
fibre
1 g
sodium
250 mg
potassium
40 mg

Directions

  1. Preheat oven to 450°F (230°C). Heat olive oil in a non-stick skillet over medium-high heat; add sliced potatoes and sauté for 10 min., until slightly softened. Season with 1/2 tsp salt, pepper and smoked paprika; toss in chopped parsley. Set aside.

  2. Whisk together the eggs and milk and season with 1/2 tsp salt and pepper. Spread potatoes evenly in the tart shell and sprinkle shredded cheddar cheese overtop. Pour eggs over the potatoes and jiggle to settle.

  3. Bake for 15 minutes; turn oven down to 350°F (177°C) and bake for another 15 min. Serve immediately or let cool to room temperature, wrap and refrigerate until needed. To reheat, slice and warm for 10 min. before serving.