Potato And Comté Cheese Tart

• non sugared pie crust
• 7 ounces thinly sliced onions
• 8 small potatoes, peeled and sliced
• 10 ounces tomato sauce, not too liquid
• 6 ounces comte cheese, diced
• 3 ounces butter to cook the vegetables
• 1/2 cup heavy cream whipped with a pinch nutmeg
• salt
• pepper

1. Preheat the oven to 375u0b0F
2. Saute the sliced onions until soft and slightly golden. Reserve, keep warm.
3. Wash the potatoes, then pat dry. Saute them in a casserole until lightly golden. Cover the casserole, lower the flame and cook until tender but still a little firm.
4. Roll out the dough and place it in a greased pie pan.
5. Bake until cooked and lightly golden.
6. Remove pie crust from oven. Arrange on top the onions first, then small cubes of Comte, then tomato sauce. Then place the potatoes on top and arrange as for an apple tart.
7. Put back in the oven for about 7 to 10 minutes.
8. Spread whipped cream on top. Put back in the oven for 2 minutes. Serve hot.

crust, onions, potatoes, tomato sauce, comte cheese, butter, heavy cream, salt, pepper

Taken from www.food.com/recipe/potato-and-comt-cheese-tart-483638 (may not work)