1 large russet potato (about 12 ounces), sliced very thinly, and peeled if desired
2 tablespoons butter, melted
1 teaspoon thyme
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, halved then sliced thinly
1 carrot, peeled and shredded
1/2 cup (2 ounces) shredded Swiss, Gruyère or Cheddar cheese
Preheat oven to 400 degrees. Lightly grease 10-inch tart pan or pie pan. Combine potato, butter, thyme, mustard, salt and pepper in bowl. Toss gently to coat. Press into bottom and up sides of tart pan to form shell. Bake 20 minutes. As tart shell bakes, heat oil in medium skillet over medium heat. Add onion and carrot and sauté until onion is limp and well colored, about 10 minutes. When tart shell comes out of oven, top with onion mixture, spreading evenly. Sprinkle with cheese. Return to oven and bake until cheese melts and turns golden, about 10 to 15 minutes. Allow to cool at least 5 minutes before slicing into wedges and serving. Can also be served at room temperature.
Servings: 4. Serving size: 1 wedge. Per serving: 247 calories, 6 g protein, 15.6 g fat, 20.5 g carbohydrates, 2.2 g dietary fiber, 339 mg sodium, 2.6 g sugars, 27 mg cholesterol
Cook’s Tip: Slice potatoes thinly and evenly for best results.