Fresh Herb Neeps and Tatties Tart

1 double recipe pie crust (Yours, Martha’s or ready made refrigerated) 5oz. shredded Gruyere cheese 1oz. finely shredded parmesan cheese 1/2 tablespoon EACH chopped fresh thyme and rosemary 2/3 cup heavy cream 1 teaspoon minced garlic 3/4 teaspoon salt 1/4 cup finely minced shallot 1/4 teaspoon ground white pepper 1 pound thinly sliced gold potatoes (tatties) 1/2 pound thinly sliced neeps (rutabagas, Swedes) Preheat oven to 425 degrees. Roll 1/2 chilled crust into a very thin 13” inch circle. Sprinkle with 1/3 cup of the gruyere and the parmesan cheese and half the fresh herbs. Roll the remaining crust in same way and cover cheesy first crust. Press to seal and line a 10-11 inch tart pan. Mix cream, garlic, salt, shallot and pepper in a microwave safe bowl, and microwave until scalding. Alternately layer potatoes, remaining gruyere and neeps over crust ending with some cheese. Pour in cream mixture, cover with foil, bake covered for 1 hour, then uncover for 20 until neeps are tender. Serve warm. Holds shape best when baked, chilled and reheated. Garnish with last of fresh herbs