Mushroom Tart in Potato Crust
- Yield 2 servings
- Prep 10 mins
- Cook 25 mins
Frozen hash browns form the crust in this savory mushroom tart.
United States Potato Board
Ingredients
- 2 cups frozen shredded hash brown potatoes
- 2 -- green onions, sliced, divided
- 1 tablespoon grated Parmesan cheese, divided
- 1/4 teaspoon pepper, divided
- 2 -- eggs, beaten, divided
- 1 1/2 teaspoons olive oil
- 4 ounces (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 teaspoon fresh thyme leaves, finely chopped, or 1/4 teaspoon Italian seasoning
Instructions
- Preheat oven to 475F.
- 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 butter-flavored nonstick cooking spray. Spread potato mixture evenly on bottom and up sides of pan.
- Place tart on baking sheet and bake 12 minutes or until golden brown. Remove from oven. Reduce oven temperature to 375F.
- 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 10 minutes or until set.
