Country-Style Fennel & Potato Tart - Ingredients

• 2 medium fennel bulbs, including the light-green portions, sliced very thin
• 1 small onion, sliced very thin
• 1 tablespoon butter
• 3/4 pound potatoes, peeled and sliced about 1/4 inch thick
• 2 cups milk
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons chopped celery leaves
• 6 slices oval-shaped, hard-crusted, coarse-textured bread
• 4 eggs
• 4 cups mixed salad greens
• 3 tablespoons walnut oil
• 1 tablespoon dry red wine
• 2 tablespoons sliced scallion tops

In a deep skillet or sauté pan, cook the fennel and onion slices gently in the butter until they wilt but do not brown, about 1 minute. Add the potatoes, milk, salt, pepper and chopped celery leaves. Cover the pan and simmer the mixture until the potatoes are tender, about 20 minutes. (Watch for spillovers: The starchy liquid can boil over easily. It also curdles, but not to worry—it all comes together fine in the end. Finally, some potatoes absorb more milk than others. If the mixture is boiling dry, cover the pan and turn the heat way down to finish cooking the potatoes.)

Meanwhile, toast the bread and arrange the slices (separately) on a baking pan or baking sheet. Heat the oven to 350° F.

When the potatoes are done, beat some of their liquid into the eggs to warm them up, then stir in the egg mixture. Stir constantly as the eggs scramble lightly, about 5 minutes over low heat. Transfer the mixture to the toast slices. Bake 5 to 10 minutes, just until set.