Thinly sliced potatoes and a mix of flavorful mushrooms conspire to make this delicious, savory tart. Using a refrigerated pie crust makes this recipe especially easy.
cost per recipe: $11.59
The price is determined by the national average.
cup olive oil
tablespoons unsalted butter
small onion, thinly sliced (about 1/4 cup)
clove garlic, minced
pound assorted mushrooms (white, cremini, chanterelle, shiitake and/or morels), sliced
cup white wine
dash each salt& pepper
teaspoon dried thyme, crushed
pound Yukon Gold potato, peeled and thinly sliced (about 3 cups)
of a 14-ounce package refrigerated pie crust (1 crust), baked according to package directions for a 10-inch tart
cup heavy cream
cup shredded Gruyère cheese (about 2 ounces)
Heat 2 tablespoons olive oil and the butter in a 10-inch skillet over medium heat. Add the onion and cook for 3 minutes or until it's tender, stirring often. Add the garlic and cook for 1 minute, stirring often.
Reduce the heat to low. Add the mushrooms and wine and cook for 5 minutes or until the mushrooms are tender. Season with salt, pepper and 1/4 teaspoon thyme. Cook for 1 minute, stirring occasionally. Remove the skillet from the heat, cover and set aside.
Layer about two thirds of the potato slices in the bottom of the cooled tart shell, overlapping slightly. Season the potatoes with salt, pepper and the remaining thyme. Spread the mushrooms evenly over the potatoes.
Beat the cream, milk and egg yolks in a medium bowl with a fork or whisk until the mixture is smooth. Pour the egg mixture evenly over the mushrooms.
Layer the remaining potatoes evenly over the mushrooms. Drizzle with the remaining olive oil. Sprinkle the cheese evenly over the potatoes
Bake at 375° F. for 30 minutes or until the filling is set, the potatoes tender and the pastry lightly browned.
Cool the tart for 15 minutes on a wire rack and serve.