Potato Chile Tart
Layers of potatoes, cheddar cheese, tomatoes, tortillas and a cilantro-garlic custard that we bake and then cut in slices. Delicious with grilled or roasted meats.
- 2 TB. canola (or vegetable) oil
- 1/2 cup diced red onion
- 2 cups broiled, seeded and skinned tomatoes
- 1/2 cup roasted, peeled and diced poblano
- 1 tsp. dried thyme
- 1 tsp. black pepper
- 1 1/2 tsp. salt (divided)
- 2 eggs
- 1 cup heavy cream
- 1 tsp. nutmeg
- 1 1/2 tsp. cumin
- 1 TB. chopped cilantro
- 1 TB. chopped garlic
- 4 flour tortillas
- ˝ tsp. salt
- 2 medium potatoes, sliced 1/4"
- 2 cups shredded cheddar cheese
Heat oven to 375°.
Sauté onions in oil until translucent. Add broiled tomatoes, poblanos, thyme 1 tsp. of the salt and pepper. Simmer and and stir for 5-7 minutes as it thickens. Remove from heat and set aside.
To make the custard: Combine eggs, heavy cream, nutmeg, cilantro and 1/2 tsp. salt in a mixing bowl. Whip ingredients together and refrigerate.
Rub garlic in bottom of baking pan. Cover the bottom of the pan with the tortillas. Layer tomato mixture over tortillas, then potatoes, cheddar cheese and custard mixture. Press layers to condense. Repeat layers to top of potatoes, pressing down to even out.
Cover with foil and bake at 375° for one hour. Remove from heat and cool slightly before cutting to serve.