Potato, Ham and Gruyere Tart

Potato, Ham and Gruyere Tart
(from Williams Sonoma "Potato")

1 Pie crust, blind-baked for 15 minutes at 425

3 small red potatoes
1 tbsp butter
1 small onion, chopped
1/2 tsp minced fresh thyme
100g Black Forest ham, chopped
1/2 cup 2% milk
1 egg
Pinch nutmeg
1 cup shredded Gruyere
Fresh chives


1. Prepare your pie crust. Meanwhile, boil potatoes whole in salted water for about 30 minutes. Let cool.

2. When potatoes are cool, use a fork to gently peel the skins off and cube them.

3. Heat the butter in a pan on medium heat, cook the onion about 5 minutes. Add the thyme and potatoes (1 cup will do, if you have more, save them for something else); and cook for 1 minute. Remove from the heat and add the chopped ham.

4. In a small bowl, beat together the milk, egg, nutmeg and s&p to taste. Top with chopped fresh chives.

5. Spread the potato mixture into the pie crust and pour the egg mixture on top. Sprinkle the cheese all over. Bake for about 20 minutes at 375 and broil to brown the top if you like.


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