Do you remember a pizza commercial several years ago. All the participants were so excited about the various parts of the pizza: scent, taste, cheese, etc. that their nose, mouth or eyes got really big? Well, this recipe is like that. We spent time exclaiming over the crusty potatoes, delectable smell and of course, the cheese.
The recipe is the brainchild of Elizabeth of the site, Guilty Kitchen, and shhh! Don’t tell anyone, but it’s actually pretty good for you. What is it? It’s the Potato Crusted Broccoli & Cheese Tart. The best part? It takes a bit of time, but that’s mostly in the cooking. And it’s simple!
We were quite happy with the recipe, although I was impatient and rather than run to the store I made a minor substitution for the beer/water and for the leeks. I ended up using chicken stock and green onions. Next time, to make it fit our family just a bit better, I’ll most likely:
- Only use about 1 1/2 lbs of potatoes. We’d like the crust just a wee bit thinner
- Not bother with the eggs in the crust. Potatoes are often used as a binder, so I’m thinking this will be fine without the eggs.
- Either increase the basil, or use it in the crust. Or both. Hmmm.
- Increase the amount of broccoli to make up for the slightly thinner crust.
What? You’re still here? Go. To the Guilty Kitchen. You’ll thank me later. Just look at the cheese!
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