Savory Mustard Tart with Potatoes and Chard

Ingredients

• Tart Crust
• 1.25 cups all purpose flour
• 2 tablespoons semolina flour
• 1/2 teaspoon salt
• 1 teaspoon thyme, chopped
• 1 teaspoon tarragon, minced
• 1 teaspoon rosemary, minced
• 6 tablespoons unsalted butter, very cold, cut into small pieces
• 1 tablespoon duck fat, very cold
• 1/4 cup gruyere, grated
• 1 egg, lightly mixed with a fork
• 2-3 teaspoons ice water
• Pie Filling
• Potatoes (small red) or fingerlings, sliced 1/8 inch thick - enough to make one slightly overlapping layer in the tart pan (like you would if making a apple tart). I used three medium red potatoes.
• 5 leaves of Rainbow Chard, stems minced and leaves rolled up and cut into a chiffonade
• 4 scallions, sliced
• 1 tablespoon duck fat or olive oil
• 3 eggs
• 3 tablespoons heavy cream
• 3 tablespoons creme fraiche
• 2 tablespoons whole grain dijon
• 2 tablespoons spicy dijon
• 1 teaspoon thyme
• 1 teaspoon tarragon
• salt and pepper
• 1/4 gruyere cheese, very finely grated like on a microplane - measured fluffed - don't compact it

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