Cashel Blue Potato Tart!

Ingredients:
1 Savory pastry sheet
1 kg of small red potatoes,
1 Crème Fraîche D’Isigny 200ml
1 large egg
200 grams of Cashel Blue Mature
Sea salt for sprinkling

Method:

Begin by preheating your oven to 180°C. Thinly slice the potatoes and place them in a medium saucepan. Cover with water, ensuring it rises about two inches above the potatoes. Simmer uncovered for approximately 10 minutes, or until tender. Drain well and pat dry with a clean cloth.

Roll out the pastry sheet to fit your tart pan. Arrange the potato slices in overlapping concentric circles across the base. Scatter blue cheese evenly over the potatoes. In a small bowl, whisk together the cream and egg yolk, then pour the mixture into the tart shell. Finish by sprinkling with your choice of herbs and a pinch of salt.

Place the tart on a baking sheet and bake for about 25 minutes, or until bubbling and golden brown. Allow to cool slightly in the pan on a rack. Serve warm or cold, ideally alongside a generous green salad for balance.