Blue Cheese Apple And Potato Tart

• 1 ea. ready to bake pie shell
• 2 ea. russet potatoes
• 2 tbsp. butter
• 1 cup onion (minced)
• 2 ea. granny smith apples
• 2 pkg. (4oz.) Alouette Crumbled Blue Cheese
• 1 cup baby Arugula Salad
• Olive Oil
• Balsamic vinegar

1. Preheat oven to 400u0b0 F.
2. Place ready to bake pie shell on a flat surface and begin crimping the edges around the whole shell.
3. Slide onto sheet tray or pizza stone and bake until slightly brown, then remove from oven.
4. Meanwhile bring small sauce pot of water to a boil. Peel and dice the potatoes into 1/4 inch cubes and par cook them in the boiling water leaving them slightly crunchy.
5. Drain the potatoes and set aside.
6. Heat butter in a saute pan and saute the minced onions until translucent.
7. Spread cooked onions evenly over the baked pie shell then layer cooked potatoes on top
8. Core and dice the apples and layer them into the tart shell.
9. Sprinkle tart with the Blue cheese and immediately place back in the oven.
10. Bake until bubble 10 - 12 minutes.
11. Remove from oven and top with baby Arugula and drizzle with olive oil and balsamic vinegar.

ready, russet potatoes, butter, onion, granny smith apples, cheese, baby arugula, olive oil, vinegar

Taken from www.epicurious.com/recipes/member/views/blue-cheese-apple-and-potato-tart-50138838 (may not work)