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Source: FamilyTime Favorites

Potato-Mushroom Tart
Thinly sliced potatoes and juicy mushrooms combine to make a delicious savory tart.
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Serves: 6 to 8
Prep Time: 30 minutes
Cook Time: 30 to 35 minutes
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1/2 recipe FamilyTime prepared pie dough, omit the sugar
1/4 cup olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 pound fresh mushrooms, white, cremini, chanterelle, shiitake, morels
1/4 cup white wine
Salt and freshly ground pepper
About 1/2 teaspoon dried thyme
3/4 cup heavy cream
1/3 cup milk
5 egg yolks
1/2 pound Yukon gold potatoes, or other potatoes
1/2 cup grated Gruyere cheese

Preheat the oven to 375 degrees F.
FamilyTime Pie Crust
Roll the pastry into a 12- to 13-inch diameter circle. Line a 10-inch tart pan with a removable bottom with the pastry. Smooth the pastry in the pan. Fold the overhang inside the rim and press into the ridges in the sides of the tart pan. Push the overhang up so that it extends just a little beyond the top of the pan. Prick the bottom crust with a fork in several places. Put the pastry-lined tart pan in the freezer for about 15 minutes.

Bake the tart shell for about 12 minutes until partly baked and only very lightly browned. Remove from the oven and let cool completely on a wire rack.

Heat 2 tablespoons of the olive oil and the butter in a skillet until hot. Add the onions and cook over medium heat for about 3 minutes or until the onions begin to soften. Add the garlic and cook for about 1 minute, stirring, until the garlic softens but does not color.

Add the mushrooms and wine, lower the heat and cook slowly for 5 to 7 minutes or until the mushrooms begin to soften and exude liquid. Season with salt, pepper, and a pinch of thyme, stir, and cook for about 1 minute longer. Cover and set aside.

Peel the potatoes and slice very thin. The slices should be between 1/4 and 1/8 inches thick.

Layer about two thirds of the potato slices in the bottom of the cooled tart shell so that they lie in overlapping shingles.

Season the potatoes with salt, pepper, and a pinch of dried thyme. Spread the mushrooms over the potatoes and season with salt, pepper and a little more thyme.

In a small bowl, whisk together the cream, milk, and egg yolks until smooth. Pour over the mushrooms.

Layer the remaining potatoes over the mushrooms. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.

Scatter the cheese over the potatoes.

Bake the tart for 30 to 35 minutes or until the filling is set, the potatoes are crisp and cooked through, the cheese melted, and the pastry lightly browned.

Cool for about 15 minutes on a wire rack and serve hot. Remove the tart from the pan by releasing the removable bottom.

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