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Rustic Potato-Zucchini Tart

  • 6 ounces Wisconsin aged Swiss or Foutrou cheese
  • 1 medium zucchini, washed and trimmed
  • 1 tablespoon butter, melted
  • 1 1/2 pounds Yukon Gold potatoes, peeled
  • Salt and freshly ground black pepper
  • 2 teaspoons dried chives, divided
  • Chives for garnish, optional

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 butter into 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.
Makes 8 servings

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