
Every time I make my pie crust, I end up freezing at least a couple, ready for the next inspiration. This time, I was struck by a recipe by Cooks Country, for a Potato and Parmesan Tart. Instead of shaping it on a baking pan, I used a 13×9″ baking dish, since a gluten-free crust tends to break more easily than one with gluten – and I didn’t want any of the filling to ooze out. This dish is quite easy to make and a quick resource for an evening dinner, if you already have your crust ready.
ENJOY!