1 ¼ cups (178 grams) all- purpose flour, plus more for rolling out the dough

5 small fresh basil leaves, finely chopped

2 teaspoons finely chopped fresh chives

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

½ cup (1 stick/113 grams) cold unsalted butter, cut into ½-inch cubes

1 large egg

2 tablespoons milk

1 large yellow onion

1 tablespoon unsalted butter

½ pound Irish Porter Cheddar cheese

½ pound Yukon gold potatoes (about 2 small waxy potatoes), peeled and cut into %-inch slices

1½ teaspoons kosher salt

¾ cup (177 milliliters)

heavy cream

1 egg yolk

PARTIALLY BAKED HERBED TART PASTRY SHELL

1. Put the flour, basil, chives, thyme, and salt in a food processor and pulse 5 times to incorporate. Sprinkle the butter cubes over the dry mixture and pulse 15 times to break up the butter. Add the egg and milk and pulse quickly 25 times, until the dough begins to come together.

2. Turn the mixture out onto your work surface and gently press it into a flattened disk with your hands. Wrap it tightly in plastic and let it rest in the refrigerator for at least 30 minutes, or overnight.

3. Roll the dough into an 11-inch circle on a lightly floured surface. Carefully roll the dough onto your rolling pin and gently unfurl it over a 9-inch tart pan with a removable bottom. Gently ease the dough into the inner elbows of the pan. Take care not to stretch the dough to fit the pan, as this contributes to dough shrinkage when baking.

4. Trim the edges of the dough using kitchen shears, leaving a ½-inch overhang. Fold the dough overhang back into the pan and press to adhere the dough, nestling it securely into the fluted border. Run a paring knife parallel to your work surface along the top edge of the tart pan to trim any excess dough. Freeze for at least 30 minutes.

5. Preheat the oven to 350°F.

6. Line the frozen tart shell tightly with foil, ensuring the corner crevices are snug. Fill with baking weights all the way to the top. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.

7. To partially bake the crust, bake the shell with weights for 22 to 25 minutes, until the foil no longer sticks to the dough.

   Carefully remove the foil and weights and bake for 5 to 10 minutes more. The tart shell should look pale but not raw.

   To fully bake the crust, bake the shell with weights for 22 to 25 minutes, remove the weights, and bake for 15 to 17 minutes, until the shell is dry. A fully baked tart sheil can be made 1 to 2 days in advance. Be sure to wrap well once cooled to maintain freshness.

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POTATO, ONION, AND PORTER CHEDDAR FILLING

1. Cut the onion in half through the root, trim the ends, peel, and cut into ¼-inch half-moon slices.

2. Melt the butter in a large saucepan over medium-high heat. When it begins to sizzle, add half of the onion. Cook until the onion is translucent, about 2 minutes. Add the remaining onion and sauté until softened, about 15 minutes. Turn the heat down to medium-low and cook, stirring frequently and adding a few tablespoons of water if the pan begins to dry out, until the onion is brown and caramelized, 45 to 60 minutes. Spread the caramelized onion in the tart shell. Set aside.

3. Preheat the oven to 350°F.

4. Cut the cheese into ⅛-inch slices. Using a 1-inch rhombus cutter, punch at least 30 shapes out of the cheese, maximizing the number of rhombuses per cheese slice. Finely chop the remaining scraps of cheese and set aside.

5. Place the tart shell on a rimmed baking sheet. Add a single layer of potato slices over the onions and season with ¾ teaspoon of the salt. Sprinkle the chopped scraps of cheese evenly over the potatoes. Layer the remaining potato slices over the cheese and season with the remaining ¾ teaspoon salt.

6. In a small bowl, whisk together the heavy cream and egg yolk. Carefully pour the cream mixture over the tart, letting the liquid sink into the gaps between the potato slices.

   Marbled Tile Design Process

7. Lay a horizontal row of Cheddar rhombuses ⅛ inch apart across the surface of the tart. Place another row below this inserting rhombuses in the gaps between the shapes in the first row. Cover the tart surface with Cheddar tiles but ensure that there isn't any cheese hanging over the edges.

8. Bake the tart on the rimmed baking sheet for 40 to 45 minutes, until a knife inserted in the center indicates the potatoes are tender. Broil on high for 2 minutes to create a crisp, golden cheese crust.

9. Serve hot with a fresh green salad. Cold slices also make a delicious breakfast the next day.... if you have any leftovers!