Potato-Tomato Tart with Aged Gouda

9" or 10" pie shell for single-crust pie, pre-baked per package directions
3 medium-size Yukon Gold potatoes, scrubbed but not peeled
2 medium-size ripe tomatoes, cut into 1/4" thick slices
1-1/2 c. shredded aged Gouda
Kosher or sea salt
Freshly ground black pepper
2 t. minced fresh Italian parsley
1 t. fresh thyme leaves
3/4 c. whole milk or half-and-half
2 large eggs, lightly beaten
Dash cayenne pepper
Garnish: thyme sprigs or leaves

Preheat oven to 450 degrees. Cover potatoes with cold water in a saucepan and bring water to a boil. Boil until you can easily pierce potatoes with a fork (they shouldn't be completely cooked or falling apart), about 10 minutes. Drain. When cool enough to handle, cut into 1/4" thick slices.

Layer potato slices, tomato slices, and Gouda into the baked crust, sprinkling with salt, pepper, and herbs as you go. You'll get about 2 layers each. Finish with a little cheese.

In a medium-size bowl, whisk together milk or half-and-half, eggs, and cayenne pepper, and pout over all. Top with thyme sprigs or leaves.

Bake until top is set and cheese is bubbling, 35 to 40 minutes. Let sit 10 minutes before cutting into wedges.

Serves 6-8.

From Yankee magazine, Sept./Oct. 2012, p. 76.