The early fall always seems to have a busy, bustling pace for me, even post-school years. During this season I often find myself turning to standby recipes. This one is not an original, but it is in my “old faithful” recipe box, and I’ve given it a local makeover.
What I especially like about this recipe is it’s flexibility: you can eat it hot from the oven for a nice Sunday lunch with lots of greens. Lots and lots of greens. It’s quite rich. But it is also delicious at room temperature or for breakfast (with tea–this tart begs for a hot cup of tea). This weekend I baked two these tarts–one to take to a meal with friends and another to leave on the counter under a cake dome so that we can slice off wedges and wrap them in wax paper to eat on the run.
Blue Cheese and Potato Tart
lightly adapted from Smitten Kitchen
Preheat the oven to 350. Slice the potatoes into thin rounds (1/8-1/4″) or semi-circles, if the potatoes are larger. In a large saucepan cover the potatoes with water and simmer for 8-10 minutes, or until just tender.
Meanwhile, make the pie crust by blending together the dry ingredients together. Mix the butter into the flour with your fingers until it resembles damp sand. Blend in the egg and add ice water as needed to bring the crust together. Form into a disk and wrap with wax paper. Chill in the fridge for 10-15 minutes.
Roll out the crust and press into a tart mold. Layer the potatoes into the crust. Whisk together the egg, a big pinch of salt, the chopped herbs and heavy cream. Crumble the blue cheese and sprinkle evenly over the potatoes. Pour over the cream mixture and bake for 40 minutes, or until golden and bubbly.
I do not, not, not like to be cold, so every year it seems as if–while my friends are joyfully pulling out their sweaters and celebrating pumpkin spiced things–I am mourning summer and the end of tomato season. One way I help to ease the transition for myself is lots of delicious fall food. Enter this breakfast: delicious, full of fall flavors and simple enough that I can prep the night before and put together on a work morning or when friends are coming over for Saturday breakfast and I want to sleep in.
To make this, I utilize two “tricks” for making life simpler–soaking the steel cut oats overnight and roasting the squash whole in the oven, to make life easier. I love lazy, wholesome cooking ideas. As much as I taking my time and enjoying the process of cooking a good meal, it’s also nice to know that you can still have something delicious and healthy with relatively low effort.
Fall Oatmeal Bowl
The next morning, boil the oats over high heat for 20 or so minutes, or until the water is absorbed. Gently reheat the squash on the stovetop or in the microwave. Serve bowls of the oatmeal dolloped with generous portions of the squash. Stir together and add any toppings you wish.
Makes four hearty portions–enough to serve friends for breakfast or for a week’s worth of work breakfasts.