Roquefort and potato tart

By BobLongo

Ingredients

• 1/2 pound of tomatoes
• 1 1/2 teaspoons salt
• 1 Tablespoon mustard
• 1 egg, lightly beaten
• 1 11-inch unbaked tart shell (recipe follows)
• 1/2 cup crumbled Roquefort cheese
• 1/2 - 3/4 pound russet potatoes, peeled and sliced 1/2-inch thick (1 1/2 cups)
• 1 medium onion peeled and sliced 1/2-inch thick (1/2 cup)
• Freshly ground pepper
• 1 tablespoon minced fresh basil
• 2 tablespoons olive oil

Preparation

Step 1

Roquefort and potato tart
Serves eight as an appetizer, or as a light entree

Heat the oven to 425
Quarter the tomatoes and scoop - out the pulp (save for a sauce or. stock). Dice tomato shells into 1/4 inch cubes and put into strainer placed over a bowl. Sprinkle with 1 teaspoon salt.
MIX the mustard and egg together and spread in the bottom of the unbaked tart shell. Sprinkle the Roquefort over it.
Overlap the potato and onion slices on top of the cheese. Sprinkle 4 teaspoon salt and freshly ground pepper over potatoes and onions.
Combine tomatoes with the basil and olive oil and sprinkle over potatoes and onions.
Bake in the middle of the oven’ for 30 minutes. Serve hot.