A pun is not the best place to start when constructing a recipe. But once I’d had the idea for “tarte aux pommes(de terre)” I couldn’t get it out of my head until I’d made it. The first iteration looked the part – all prettily layered – but didn’t really work as a dish. There was something there, though, and the presentation was too good to let slide; so I did it again, and hit on something that works rather well.
Version one was a basic spinach tart with a potato hat on. There was dill in the mix, aping a spanakopita. But without the feta (I was cooking for my boyfriend, and he’s lactose intolerant) it just doesn’t cohere. Cheese, though, cheese – that’s the key.