4 large Idaho potatoes (about 2 pounds), well scrubbed
1 teaspoon olive oil
1 4-ounce package crumbled blue cheese
1 cup diced red pepper
1/2 cup minced fresh herb mixture (parsley, thyme, oregano)
1/2 cup thinly sliced green onions
1 teaspoon ground pepper
1/2 cup chicken broth
2 tablespoons butter, cut into small pieces
Preheat oven to 425 degrees. Slice potatoes very thinly using food processor or mandoline and divide them into three equal parts. Oil a 10-inch pie pan with olive oil and layer one-third of the potatoes in the prepared pan. Dot the potatoes with half the cheese, then top with half the red pepper, half the herb mixture, and half the onions. Sprinkle with some of the pepper.
Place another third of the potatoes on top, layering evenly. Dot with the remaining cheese and cover evenly with remaining red peppers, herbs, and green onions. Sprinkle with remaining pepper. Finally, top with last third of potatoes, spreading to cover. Pour chicken broth over all; season with pepper and dot with the butter pieces.
Place another pie plate or cake pan on top of tart, weighting the pan with pie weights or dried beans. Bake 1 hour. Remove weighted pan and bake tart another 15 minutes or until browned.
Yield: 8 servings
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