Rose Pistola Wild Mushroom Tart

By CheeseDiva

Ingredients

• Main
• 1 1/2 pounds assorted wild mushrooms
• 1 pound Yellow Finn potatoes
• 2 extra-large eggs
• 2 ounces heavy cream
• 4 ounces grated pecorino cheese
• Leaves from 3 thyme sprigs, chopped
• Salt and pepper to taste
• Pastry for a double-
• crust, 9-inch pie
• Egg wash: 1 egg beaten with 1 teaspoon water

Details

Servings 1
Adapted from sfgate.com

Preparation

Step 1

Preheat oven to 350 degrees.
Clean the mushrooms, chop them and dry-roast in a cast-iron or other heavy skillet.
Thinly slice the potatoes, then blanch in boiling salted water until barely tender; drain.
Mix together the 2 eggs, cream and cheese and season with the thyme, salt and pepper. Fold in the mushrooms and potatoes.
Roll out slightly more than half of the pastry and line a 9-inch pie pan with it. Trim off pastry even with rim of pan. Line with wax paper and fill with pie weights or dry beans. Bake until the dough is golden. Remove the weights and paper and spoon the filling into the shell.
Increase oven heat to 375 degrees. Roll out the remaining pastry. Carefully transfer to top of tart; trim to 1 inch from rim of pan, then crimp, tucking cut edge under to make a decorative border around perimeter of tart. Cut a couple of steam vents in the pastry. Brush the egg wash over the top. Bake until the tart puffs up and is deep golden, about 25 minutes.
Let cool on a rack for at least 10 minutes before cutting into wedges.