Rustic Potato-Zucchini Tart
Preheat oven to 400° F. Fit Professional SaladShooter® electric
slicer/shredder with Shredding Cone.
Shred cheese into a small bowl; set aside. Fit SaladShooter® electric slicer/shredder with
Thick Slicing Cone. Slice zucchini into small bowl; set aside. Pour melted
a 10-inch ovenproof pan. Fit SaladShooter® electric slicer/shredder with Ripple Slice
Cone and slice half of the potatoes into pan, spreading to cover bottom.
Sprinkle with salt and pepper, 1 teaspoon of the chives, and about 1/3 of the
cheese. Arrange the zucchini over the top in a circle, slightly overlapping.
Sprinkle with half the remaining cheese. Repeat layers with the remaining ingredients.
Cover with a lid or aluminum foil. Bake 30 minutes. Remove cover and bake 10
minutes. Turn oven off and let tart set in oven for 15 minutes longer until
cheese is golden and potatoes are tender. To serve, run the tip of a sharp knife
around the edge of the pan. Gently insert a long spatula underneath the bottom
layer and loosen the tart. Transfer to a serving platter. Sprinkle with additional
chives, if desired. Cut into wedges.
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