This recipe is amazing, and perfect for a cold winter’s night.  If you happen to be a bacon fan, this tart also tastes amazing with chopped, pan-fried bacon – just sprinkle it over the potatoes before you sprinkle on the blue cheese.  Adapted from Smitten Kitchen.

Ingredients

• 1 pound small red potatoes (I used purple ones!)
• 1 cup heavy cream
• 1 egg + 1 egg yolk
• 3/4 c crumbled stilton (if you like cheese, add 1c)
• 1/2 T thyme, finely chopped
• 1/2 T rosemary, finely chopped
• 1.25 c flour
• 1 T + 2 t cornstarch
• pinch of salt
• 6 T butter, cut into small pieces

Instructions

1. In a large bowl, combine flour, cornstarch, and salt.
2. Using a pastry cutter or food processor, cut in the butter until the texture is like course sand.
3. Add egg and mix well with a fork – the dough should be like wet, clumpy sand.
4. Roll dough out on a lightly floured surface into a 12″ circle.
5. Press dough into a 9″ tart pan, and refrigerate for 30 minutes (or freeze for 10-15).
6. Preheat the oven to 180C.  Boil potatoes until tender, about 10-15 minutes.
7. Slice potatoes thinly, and arrange slices into overlapping concentric circles in the tart pan.
8. Sprinkle potatoes with blue cheese (and bacon, if using).
9. Whisk together cream and egg yolk, and pour over tart shell.
10. Sprinkle with herbs, and bake 45-50 minutes, until bubbling and golden brown.