Potato Tart with Blue Cheese and Rosemary

Prepare pie crust according to package directions and set aside.

Preheat oven to 350 degrees. Cut off a bit of the top of the head of garlic (enough to expose the cloves inside), pour on a bit of olive oil, and wrap in some aluminum foil. Roast garlic until tender, about thirty minutes. Meanwhile, slice potatoes and bring a pot of salted water to a boil. Boil potatoes until just tender — about 8 -10 minutes. Drain and run under cold water. Set aside.

Once the garlic is tender squeeze the bulbs from their ‘wrappers.’ Usually I burn the heck out of my hands when I do this so be careful and use a towel or wait until the garlic is cool — I am impatient and can’t wait! Combine the roasted garlic, green onion and about 1/2 teaspoon of salt and pepper and mix well. Be sure to crush the garlic cloves to evenly distribute throughout the cream cheese.

Spread the cream cheese mixture over the pre-baked pie crust then layer on the potatoes. Sprinkle with a good handful of blue cheese and the chopped rosemary. Bake for 45 minutes. Slice into wedges and serve either hot or cold.