Source: Marilyn Helton

A crustless tart made with russett potatoes, ricotta cheese, parmesan cheese, and fresh chives

Servings

3 tbsp bread crumbs
4 medium russet potato
4 tbsp Margarine, 80% fat
0.25 cup light whipping cream
2 eggs
1 cup Cheese, ricotta, partially skim
0.75 cup Cheese, parmesan, fresh, grated
1 tbsp fresh chives , chopped
1 pinch nutmeg, ground , feshly
1 pinch black pepper , freshly ground (to taste)
1 pinch salt (to taste)

1 Preheat oven to 375 degree F. Coat a tart pan or quiche dish with vegetable spray and coat with bread crumbs.
2 Scrub the potatoes, pat dry and wrap in foil. Bake 45 minutes to 1 hour or until the potatoes are soft when squeezed.
3 Cut each potato in half lengthwise, scoop out pulp and force through a coarse sieve or ricer. Add the butter and cream and beat until smooth.
4 In a large mixing bowl, whisk the eggs and blend in the ricotta cheese. Add the Parmesan cheese, chives, nutmeg, and salt and pepper to taste.
5 Stir in the potato mixture and blend thoroughly. Carefully pour into the prepared tart pan and return to the oven. Bake for 25 to 30 minutes or until the surface is puffed and lightly browned.