Mushroom Tart in Potato Crust

February 01, 2010

This dish is both beautiful and delicious. The US Potato Council has numerous recipes on their site at www.healthypotato.com. Check it out and find a potato recipe that will fit the needs of your family. If you like this recipe, check out The Daily Dietribe’s recipe for a similar dish.

Ingredients

2 cups frozen shredded gluten-free hash brown potatoes
2 green onions, sliced, divided
1 Tbsp. grated Parmesan cheese, divided
1/4 tsp. pepper, divided
2 eggs, beaten, divided
1 1/2 tsp. olive oil
4 oz. (1 1/2 cups) assorted mushrooms (such as white, crimini, shiitake and oyster), sliced
1/4 cup crumbled feta cheese
1/4 cup milk
1/2 tsp. fresh thyme leaves, finely chopped, or 1/4 tsp. Italian seasoning

Directions

Combine potatoes, half the green onions, half the Parmesan cheese and half the
pepper in large bowl. Stir in half the eggs and mix until well blended. Coat
8-inch tart pan (with removable bottom) with nonstick cooking spray. Spread potato mixture evenly on bottom and up sides of pan. Place tart on baking sheet and bake in preheated 475ºF oven 12 minutes or until
golden brown. Remove from oven. Reduce oven temperature to 375ºF. Heat oil in large skillet over high heat. Add mushrooms and cook three minutes;
remove from heat. Stir in feta cheese, milk, thyme and remaining green onions, Parmesan cheese, pepper and eggs. Pour mushroom mixture into potato crust. Bake for 15-20 minutes at 375 or until egg is set.