This tart is unbelievably easy and delicious. The flavor combination makes total sense—picture a really fancy baked potato stuffed with broccoli and cheese. And the crust? A revelation. Buttery crackers turn into a perfectly crispy and lightly salty crust.
Pre-baking the crust lets it get nice and crisp without one bit of sogginess. Parbaking the potatoes a little bit in the microwave cuts down on the amount of time the tart needs in the oven...a.k.a the amount of time until it's on your dinner plate.
And as for leftovers? I'm picturing topping a slice of this with a fried egg and enjoying an extra fancy weekday breakfast. Because if anything goes better than potatoes and cheese, it's potatoes, cheese, and an egg.
Broccoli, Potato, and Gruyere Tart with Butter Cracker Crust
- 5 small yukon gold potatoes
- 1/3 cup low fat milk
- 1 1/2 tsp flour
- 1 1/2 tsp dijon mustard
- 5 ounces gruyere cheese, cut into tiny cubes
- 2 cups broccoli florets, chopped
- salt and pepper
for butter cracker crust
- 6 ounces butter crackers
- 2 tablespoons all purpose flour
- 4 tablespoons butter, melted
- 1/2 cup hot water
Pre-heat oven to 375 degrees.
Place the crackers in a food processor and crush them to a powder. Place the crumbs in a bowl and stir in the flour. Add the melted butter and the hot water and stir until a soft dough forms. Press the dough into a pie pan. Bake in the preheated oven for about 15 minutes, until lightly browned.
Meanwhile, poke a few holes into each potato, wrap in paper towels, and cook in microwave for 4 minutes or until half cooked. Set aside to cool. In a bowl, mix together the milk, flour, and dijon mustard. Add the diced cheese and broccoli florets. Once the potatoes are cool enough to handle, cut them into bite sized pieces and add them to the broccoli mixture. Season with salt and pepper.
Pour mixture into pie crust. Bake for 25-30 minutes, until the tart is golden brown and potatoes are cooked through.
adapted from veggie belly