Scalloped Potato and Herb Tart

Ingredients

• 1 large egg yolk 
• 2 large eggs 
• 8 servings buttery flaky pastry 
• 0.3 cup chives fresh coarsely chopped
• 0.5 Tbsp optional: dill fresh coarsely chopped
• 0.5 cup flat-leaf parsley fresh coarsely chopped
• 1 teaspoon thyme leaves fresh
• 6  green onions cut into 1-inch pieces ( 1 cup)
• 4 oz gruyère cheese shredded
• 1 cup half-and-half 
• 1 oz freshly parmesan cheese shredded
• 0.5 teaspoon pepper freshly ground
• 12 oz baking potatoes peeled cut into 1/16-inch-thick slices
• 1.5 teaspoons salt divided

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. Prepare Buttery Flaky Pastry.
2. Preheat oven 35
3. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender.
4. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
5. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender.
6. Drain well, and press between paper towels.
7. Stir together parsley and next 2 ingredients in a small bowl.
8. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
9. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyre cheese, half of cooked onions, and half of egg mixture; repeat layers once.
10. Sprinkle with Parmesan cheese.
11. Bake at 350 on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set.
12. Let stand 10 minutes.
13. Sprinkle with remaining parsley mixture.
14. Serve warm or at room temperature.