Russ said the spur of the moment meal was a keeper and I wrote up what I did. Since then I have made it many times, always a little different (some suggestions after the recipe).
Ingredients
- 1/4" sliced potatoes (for crust)
- 1/2 lb. mixed wild mushrooms
- 1/2 lb. cultivated mushrooms
- 2-3 cloves crushed garlic
- a splash of white wine or chcken broth
- 1 TBL soy sauce
- 1/2 tsp. thyme
- 1/2 tsp crushed rosemary
- some parsley
- 3 eggs
- 1/3 cup milk
- 1/2 cup gruyere
- 1/4 cup parmesan cheese, plus extra for potatoes
Potato Crust
- Preheat oven to 350˚F.
- Using a knife or mandolin cut the potatoes into slices ⅛-inch slices
(i.e. thin). - In you pie plate or dish, sprinkle some Parmesan cheese and spread until it is evenly covering the bottom.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato. Continue until the entire pan is filled with potatoes.
- Sprinkle some Parmesan evenly over the potatoes. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
Mushrooms
- Clean the mushrooms (I used a soft bristle pastry brush). write into smaller pieces.
- Saute mushrooms until liquid is released, about 5 minutes.
- Add garlic, wine and soy sauce.
- Continue cooking until mushroom are done.
- Add thyme, rosemary and parsley.
Preheat oven to 375
Custard
- Beat together eggs, milk and cheese
- Spoon mushrooms over the potato 'crust'
- Cover the mushrooms with the custard.
- Bake 30-40 mins.
- Use whatever mushrooms you can find or buy.
- Top the tart with sliced tomatoes
- Put a tin layer of cooked spinach
- Add some diced shallots or red onion
- Really, do what you want, make it your own.