1 (10 to 12-inch) pastry tart shell, uncooked
3 tablespoons Dijon mustard
1 1/2 cups grated Swiss cheese, divided
4 to 5 baking potatoes, peeled and cut into large chunks
2 tablespoons butter
2 teaspoons olive oil
1 large Spanish onion, diced (2 cups)
1 cup ricotta cheese
3 large eggs
Salt and pepper, to taste
10 or 12 inch tart pan (The first time I made this I didn't realize how heavy it would be and I made a throw-away tart pan and it was WAY to flimsy. I almost lost the whole thing. The second time I used a pizza pan and just built up the edges of the pastry). Spread out pastry shell (I used puff pastry). Boil potatoes in salted water. Saute onion (I add garlic) in butter and oil. Mash potatoes and mix in onion mixture (including butter/oil), ricotta, eggs, one cup of swiss cheese and salt and pepper to taste. Spread dijon mustard over pastry, sprinkle 1/2 cup of swiss over dijon, spoon and spread potatoe mixture. I like to add a little extra cheese on the top. Cook until golden, about 45 minutes. Enjoy!
This was a huge hit at a French themed party I attended
which is a good thing because the molasses, walnut, blue cheese bread was not fit for human consumption.