Ingredients
1 prepared pie dough
5 oz. boursin garlic and fine herb cheese
8 oz. cream cheese
2 tbsp. freshly chopped rosemary, plus more for garnish
kosher salt
Freshly ground black pepper
1/2 c. whole milk
4 russet potatoes, peeled and thinly sliced (preferably with a mandolin)
Preparation
Step 1Preheat oven to 425°. Press pie dough into the sides of a 9" fluted tart shell without stretching. Remove excess dough by pushing thumb over edge of tart pan. Using a fork, prick pie dough all over (this will keep it from puffing up during baking). Refrigerate until ready to add potatoes.Step 2In a medium mixing bowl, combine both types of cheese and rosemary and garnish with salt and pepper. Whisk in milk until smooth, then add potatoes to cheese mixture and fully coat.Step 3Arrange potatoes evenly all over tart shell until filled.Step 4Bake until golden brown, 43 to 45 minutes. Garnish with rosemary and season with salt.
