TART - SPRING ONION AND FETA

By akselden

Can be made 24 hours ahead. Refrigerate and reheat at 350 degrees for 20 minutes.

Ingredients

• 4 Russet or baking potatoes
• 1/4 C. vegetable oil
• 1 tsp. salt
• 2 T. butter
• 3 C. sliced green onions
• 2 C. thinly sliced shallots (about 5)
• 4 tsp. minced garlic
• 7 eggs
• 3/4 C. milk
• 3/4 C. 10% cream
• 1 C. cubed feta cheese
• 1/4 C. chopped fresh parsley
• 2 tsp. dried basil
• 1 tsp. salt
• Freshly ground black pepper to taste

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 400°F. Grease 2 9" pie plates very well with vegetable oil or spray.

2. Peel potatoes and cut in half. Place in a large pot, cover with cold water and bring to a boil. Boil for 5 minutes. Drain and cool 5 minutes. Coarsely grate potatoes into a large bowl. Add 2 T. of the vegetable oil and 1 tsp. salt. Mix well. Firmly press potatoes into bottom and up sides of prepared pie plates, creating a crust. Gently brush with 1 T. vegetable oil. Bake in bottom third of oven for 10 minutes then brush with remaining vegetable oil. Bake an additional 10 to 15 minutes or until edges are golden. Remove from oven and reduce heat to 375°F.

3. While crusts are baking, melt butter in a large skillet over medium heat. Add green onions, shallots and garlic and saute 10 to 12 minutes or until softened and beginning to brown.
Remove from heat and cool slightly.

4. In a large bowl, whisk together eggs, milk and cream. Stir in onion mixture, feta cheese, parsley, basil and salt. Season well with pepper. Pour into prepared crusts. Bake 30 to 35 minutes or until puffed. Remove from oven and run a knife around the edge of the crust. Cool about 15 minutes.