Roasted red potatoes get a pungent pop of flavor from salty knots of bubbling blue cheese and freshly chopped rosemary. This hearty tart tastes great warm or at room temperature and a fresh green salad makes the perfect accompaniment — enough to sustain you through even the most prolonged swing state recount.
Speaking of perfect accompaniments, as Wine Spectator once observed, blue cheese tastes fantastic with the new generation of fresher, leaner California Chardonnays like our J STRATA Chardonnay, with its tight crispness and elegant lemon, apple, and white peach flavors.
Red Potato and Blue Cheese Tart
- 1 pound red potatoes, scrubbed and sliced into 1/4 inch rounds
- 2 large eggs (or 3 small)
- 1/4 cup crumbled blue cheese
- 1 tablespoon finely chopped herbs (i.e. rosemary or thyme)
- 1 tart shell (We like this foolproof recipe from Martha Stewart)
Arrange the potato slices — allowing them to overlap slightly — in concentric circles around the tart crust. Sprinkle blue cheese on top of the potatoes. Whisk eggs together and pour into tart shell, then sprinkle the entire thing with some freshly chopped herbs of your choice, as well as fresh ground pepper.
Bake tart on a baking sheet until bubbling and golden brown — about 45 to 50 minutes. Cool in pan on rack. Serve warm or cold. Pairs beautifully with a big green salad and a chilled glass of a lean, crisp California Chardonnay, like our J STRATA Chardonnay.