Spring Onion and Feta Tart

By AnnieMro

Ingredients

• 4 potatoes (russet or baking)
• 1/4 cup oil
• 2 tsp. salt, divided
• 2 tbsp. butter
• 3 cups sliced green onions
• 2 cups thinly sliced shallots (~5)
• 4 tsp. minced garlic
• 7 eggs
• 3/4 cup milk
• 3/4 cup 10% cream
• 1 cup cubed Feta
• 1/4 cup chopped fresh parsley
• 2 tsp. basil
• freshly ground pepper

Preparation

Step 1

Preheat oven to 400F. Grease 2 X 9" pie plates very well. Peel potatoes and cut in half. Boil 5 mins. Drain and cool 5 mins. Coarsely grate into a large bowl. Add 2 tbsp. of oil and 1 tsp. salt. Mix well. Firmly press potatoes into bottom and up sides of pie plates. Brush with 1 tbsp. oil. Bake in bottom 3rd of oven 10 mins. Bake an additional 10-15 mins. until edges are golden. Remove and reduce heat to 375F. Melt butter in a large pan. Add onions, shallots and garlic and saute 10-12 mins. or until softened and beginning to brown. Remove and cool slightly. In a large bowl, whisk together eggs, milk and cream. Stir in onion mixture, feta, parsley, basil and salt. Season well with pepper. Pour into potato crusts. Bake 30-35 mins or until puffed. Remove from oven and run a knife around edge of crust. Cool ~ 15 mins. Make up to 24 hours in advance. Refrigerate. Reheat in 350F oven for 20 mins. Freeze wrapped in plastic wrap then foil for up to 2 weeks.