Potato Tart

1 sheet shortcrust pastry
200 g potato (waxy)
2 t blue cheese, crumbled
1 shallot, finely chopped
1/2 garlic, finely chopped
2 eggs, beaten
60 mL milk
1 t cornstarch, optional
pinch of pepper, salt, thyme
2 t melted butter, olive oil or rendered duck fat

1. Line a greased 20 cm fluted pie dish with shortcrust pastry. Prick the base. Freeze. Blind bake using a saucer as weight for 15 minutes at 200 degrees Celsius. Remove the saucer halfway through. Brush with some beaten egg in the last 5 minutes of cooking.

2. Parboil potato in skin for 10 minutes. Chill. Slice thinly.

3. Sprinkle cheese, shallot, and herb into the tart shell. Season with salt & pepper.

4. Mix milk with eggs and pour into the tart shell.

5. Arrange potato slices over the egg mixture. Drizzle melted butter over the potato slices.

6. Bake at 160 degrees Celsius for 35 minutes until the top is golden and potato is crispy.