Potato Crusted Onion Tart

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I hate pie crust, so i combined the potato crust from here (http://bit.ly/w2te6) with the filling from here (http://bit.ly/4ah8lz) to get a fantastic brunch dish! Be sure to use russet or idaho potatoes; you want a dry, starchy potato.

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Steps

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Preheat oven to 450f generously butter a pie dish.

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Peel the potatoes and grate them.

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Toss the potato shreds with the parmigiano , flour , salt , and pepper.

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Press the mixture into the buttered dish , pressing firmly and pressing the crust up the sides as well.

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Bake 30 minutes , until the potatoes have firmed and dried.

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When removing the dish from the oven , turn the heat down to 375f.

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Meanwhile , melt the butter in a heavy skillet.

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Add the onions and cook slowly 20-30 minutes until golden brown and very soft.

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Add salt and pepper to taste , tasting to be sure they are delicious alone.

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Cool to nearly room temperature.

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Whisk together the remaining ingredients.

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When cooled , spread the onions into the potato crust and pour the custard over.

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Bake in 375f oven 35-40 minutes , until the top browns and puffs.

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Cool 10 minutes before slicing , to allow the custard to firm up.

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Ingredients

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russet potatoes, parmigiano, all-purpose flour, kosher salt, ground black pepper, butter, onions, half-and-half, eggs, egg yolks, gruyere, cayenne pepper