Potato and Comté Cheese Tart

From Bitsy's kitchen. Guesstimate on the time.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 tart

Ingredients

•  non sugared  pie crust
• 7  ounces  thinly sliced onions
• 8  small potatoes, peeled and sliced
• 10  ounces tomato sauce, not too liquid
• 6  ounces comte cheese, diced
• 3  ounces  butter to cook the  vegetables
• 1⁄2 cup  heavy cream whipped with a pinch nutmeg
•  salt
•  pepper

Directions

1. Preheat the oven to 375°F
2. Sauté the sliced onions until soft and slightly golden. Reserve, keep warm.
3. Wash the potatoes, then pat dry. Sauté them in a casserole until lightly golden. Cover the casserole, lower the flame and cook until tender but still a little firm.
4. Roll out the dough and place it in a greased pie pan.
5. Bake until cooked and lightly golden. •
6. Remove pie crust from oven. Arrange on top the onions first, then small cubes of Comté, then tomato sauce. Then place the potatoes on top and arrange as for an apple tart.
7. Put back in the oven for about 7 to 10 minutes.
8. Spread whipped cream on top. Put back in the oven for 2 minutes. Serve hot.