1 unbaked 10-inch fluted tart shell
1 cup creme fraiche
1 cup (about 4 ounces) grated Gruyere cheese
Freshly ground white pepper
1/2 pound fresh beefsteak or vine-ripened tomatoes
1/4 cup thinly sliced yellow onions
1/2 pound small red or new potatoes, slice 1/4-inch thick and blanched
1 tablespoon finely chopped fresh parsley leaves
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