Potato and Mushroom Tart

Name: Potato and Mushroom Tart
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: Potatoes 2.2 lbs; Eggs 2; Parmigiano Reggiano PDO cheese 3.5 oz; Breadcrumbs ½ cup; Extra virgin olive oil 2 tsp; Fine salt to taste; Black pepper to taste; Champignon mushrooms 1.8 lbs; Emmentaler cheese sliced 3.5 oz; Fresh liquid cream 3 ½ tbsp; Parmigiano Reggiano PDO cheese 3.5 oz; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Breadcrumbs 4 tbsp; Parmigiano Reggiano PDO cheese 0.7 oz; Extra virgin olive oil to grease the pan 1 tsp

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 8
Cost: Low

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PRESENTATION

Potato and Mushroom Tart built without a pastry shell has a logic all its own: a soft base of mashed potato, eggs, and Parmigiano holds everything together in place of dough, cradling a creamy filling of champignon mushrooms and melting cheese. The whole thing finishes under a Parmigiano gratin that browns to a golden crust, so each slice delivers three distinct textures — yielding base, savory filling, and a crisp top — in a single vegetarian main course substantial enough for Sunday lunch.

It slices cleanly, holds well, and doesn't lose anything by sitting: the potato base stays tender, the mushroom filling keeps its creaminess, and the gratin crust rests without softening — which makes it as easy to bring to a weeknight table as to a slower Sunday one.

INGREDIENTS

for the potato base (for a 12-inch springform pan): Potatoes 2.2 lbs (1 kg); Eggs 2; Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Breadcrumbs ½ cup (60 g); Extra virgin olive oil 2 tsp (10 g); Fine salt to taste; Black pepper to taste

for the mushroom filling: Champignon mushrooms 1.8 lbs (800 g); Emmentaler cheese 3.5 oz (100 g) - sliced; Fresh liquid cream 3 ½ tbsp (50 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Garlic 1 clove; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the pan and gratin: Breadcrumbs 4 tbsp (30 g); Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Extra virgin olive oil 1 tsp (5 g) - to grease the pan

Preparation

How to prepare Potato and Mushroom Tart

To prepare the potato and mushroom tart, first boil the potatoes, starting in cold water, for 30-40 minutes 1. Meanwhile, take care of the button mushrooms. Trim the bottom of the stem and remove any soil with a damp cloth 2. Once cleaned, slice them 3.

Heat a pan with a drizzle of extra virgin olive oil and a clove of garlic 4. Once the garlic has turned golden, add the mushrooms 5. Season with salt and pepper and cook over medium-high heat for 5 minutes 6.

After this time add the heavy cream 7 and the Parmesan 8. Stir well and cook for another 4 minutes over medium heat 9.

Once the potatoes are cooked, drain them and mash them in a bowl 10. If you use a potato ricer, there will be no need to peel them. Season with salt, pepper and oil 11. Now add the eggs 12.

Add the grated Parmesan to the mixture 13 and after mixing in the breadcrumbs 14. Grease a 12-inch springform pan with some extra virgin olive oil 15, then coat it with the breadcrumbs.

Transfer the mixture with a spatula 16 and, using your hands, spread it across the entire surface, pressing gently and creating a thicker edge along the sides 17. Fill the interior of the tart with the slices of Emmental 18.

Now add the cooked mushrooms 19 and arrange them well with a spoon 20. Sprinkle the surface with the remaining grated Parmesan 21.

Bake the tart in a preheated conventional oven at 338°F for 30 minutes 22 or until the top is nicely gratinated 23. Let it cool slightly and serve 24.