Potato Tart with Blue Cheese and Rosemary

• 1 whole Pie Crust
• 1 whole Head Garlic, Top Cut Off
• 1 pound Fingerling Potatoes, Sliced 1/8 Inch Thick
• 2 Tablespoons Chopped Green Onion
• 1 block Cream Cheese (8 Ounce Block, Brought To Room Temperature)
• 3 sprigs Fresh Rosemary, Chopped
• 3 Tablespoons Blue Cheese, Crumbled
• Salt and Pepper, to taste

1. Prepare pie crust according to package directions and set aside.
2. Preheat oven to 350 degrees.
3. Cut off a bit of the top of the head of garlic (enough to expose the cloves inside), pour on a bit of olive oil, and wrap in some aluminum foil.
4. Roast garlic until tender, about thirty minutes.
5. Meanwhile, slice potatoes and bring a pot of salted water to a boil.
6. Boil potatoes until just tender about 8 -10 minutes.
7. Drain and run under cold water.
8. Set aside.
9. Once the garlic is tender squeeze the bulbs from their wrappers.
10. Usually I burn the heck out of my hands when I do this so be careful and use a towel or wait until the garlic is cool I am impatient and cant wait!
11. Combine the roasted garlic, green onion and about 1/2 teaspoon of salt and pepper and mix well.
12. Be sure to crush the garlic cloves to evenly distribute throughout the cream cheese.
13. Spread the cream cheese mixture over the pre-baked pie crust then layer on the potatoes.
14. Sprinkle with a good handful of blue cheese and the chopped rosemary.
15. Bake for 45 minutes.
16. Slice into wedges and serve either hot or cold.

pie crust, garlic, potatoes, green onion, cream cheese, rosemary, blue cheese, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/potato-tart-with-blue-cheese-and-rosemary/ (may not work)