This tart can be made up to 24 hours in advance, refrigerated and then reheated in a 350°F oven for 20 minutes.
4 Russet or baking potatoes
1/4 cup vegetable oil
1 tsp salt
2 tbsp butter
3 cups sliced green onions
2 cups thinly sliced shallots (about 5)
4 tsp minced garlic
3/4 cup milk
3/4 cup 10% cream
1 cup cubed feta cheese
1/4 cup chopped fresh parsley
2 tsp dried basil
1 tsp salt
Freshly ground black pepper to taste
Step 1: Preheat oven to 400°F. Grease two 9" pie plates very well with vegetable oil or spray.
Step 2: Peel potatoes and cut in half. Place in a large pot, cover with cold water and bring to a boil. Boil for 5 minutes. Drain and cool 5 minutes. Coarsely grate potatoes into a large bowl. Add 2 tbsp of the vegetable oil and 1 tsp salt. Mix well. Firmly press potatoes into bottom and up sides of prepared pie plates, creating a crust. Gently brush with 1 tbsp vegetable oil. Bake in bottom third of oven for 10 minutes then brush with remaining vegetable oil. Bake an additional 10 to 15 minutes or until edges are golden. Remove from oven and reduce heat to 375°F.
Step 3: While crusts are baking, melt butter in a large skillet over medium heat. Add green onions, shallots and garlic and sauté 10-12 minutes or until softened and beginning to brown. Remove from heat and cool slightly.
Step 4: In a large bowl, whisk together eggs, milk and cream. Stir in onion mixture, feta cheese, parsley, basil and salt. Season well with pepper. Pour into prepared crusts. Bake 30-35 minutes or until puffed. Remove from oven and run a knife around the edge of the crust. Cool about 15 minutes before serving.
Makes 2 pies