Seafood Tart In A Crispy Potato Crust With Salsa

• Seafood Tart in a Crispy Potato Crust with Jalapeno Salsa
• Crust
• 4 1/2tupsttfrozen, shredded hash brown potatoes, thawed
• 1/4tupttGruyere cheese, crumbled
• 2targetteggs, beaten to blend
• 1teaspoonttsalt, or to taste
• 1/2teaspoonttfreshly ground black pepper, or to taste
• 1tablespoontresh tarragon, finely chopped (or 1 teaspoon dried)
• Filling
• 2tablespoonstxtra virgin olive oil
• 1/2tupttcremini mushrooms, sliced
• 1tlovettgarlic, peeled and finely chopped
• 1tmallttjalapeno chili (stemmed, seeded and finely chopped)
• 1/2tupttcooked lobster meat, shelled and finely chopped
• 1/2tupttcooked crabmeat, shelled and finely chopped
• 1/2tupttcooked shrimp, shelled and finely chopped
• 1/2tupttGruyere cheese, crumbled
• 3/4tupttheavy cream
• 2targetteggs, beaten to blend
• 1 tablespoontresh tarragon, finely chopped (or 1 teaspoon dried)
• Salsa
• 1/2tupttheavy cream
• 1tupttsour cream
• 2tablespoonstresh lemon juice
• 1/4tupttcucumber (peeled, seeded and finely chopped
• 1/2teaspoonttjalapeno chili, seeded and finely chopped
• 1/8teaspoonttcayenne pepper (optional)
• 1tablespoontresh tarragon, finely chopped (or 1 teaspoon dried)

1. Place a large baking sheet on the middle shelf of the oven and preheat the oven to 450 F. Coat an 11-inch round tart pan (with a removable bottom) with nonstick cooking spray. Set aside.
2. In a large bowl combine the potatoes, the cheese, the eggs, the salt, the pepper and the tarragon. Mix well. Press the potato mixture on the bottom and up the sides of the prepared pan. Set the pan on the preheated baking sheet and bake until the crust is set and light brown, about 15 - 17 minutes. Remove tart pan from the oven and set on a rack while preparing filling. Reduce oven temperature to 350 F.
3. Heat the oil in a large skillet until hot but not smoking. Add the mushrooms, the garlic and the chili. Saute until the mushrooms begin to soften, about 5 - 6 minutes. Add the lobster, the crab and the shrimp. Cook for 3 minutes. Remove from heat and whisk in the cheese, the cream, the eggs and the tarragon.
4. Pour the seafood mixture into the potato shell. Return the tart to the oven and bake until the filling is set and the top of the tart is golden, about 20 - 22 minutes. Remove from oven and set on rack for 15 minutes before cutting into wedges.
5. Remove outer ring of tart pan. Cut into wedges.
6. Serve warm or at room temperature, passing salsa.
7. For salsa: In a medium bowl whip cream to soft peaks. Fold in sour cream, lemon juice, cucumber, chili, pepper and tarragon. Transfer to a small serving bowl and pass with quiche

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Taken from www.epicurious.com/recipes/member/views/seafood-tart-in-a-crispy-potato-crust-with-salsa-1201654 (may not work)