While visiting the Downtown 3rd Farmers Market, Stu had La Ratte fingerling potatoes from the Intuitive Forager and French tarragon from Crossfire Ranch. I went searching for cheese at Whole Foods and found a Raw Gruyere as well as a Cave Age Gruyere and decided to mix the two.
I shredded the cheese on my micro plane, sliced the potatoes on the mandoline and chopped up the tarragon. The potatoes get tossed with olive oil, the tarragon plus salt and pepper. The cheese goes on the tart and then you layer the potatoes on top. In for 30-35 minutes just like the rest!
(this is a repost from our 4farm2mrkt.com Website)