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HomeMushroom Tart in Potato Crust

Mushroom Tart in Potato Crust

Courtesy: Potatoes USA
Rich, savory mushrooms fill this crispy and crunchy take on a tart crust that you'll want to make again and again. 

  • 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 teaspoon 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 teaspoon fresh thyme leaves, finely chopped, or 1/4 tsp. Italian seasoning

Directions - Prep Time: 15min | Cook Time: 30min
  • 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 in preheated 475ºF oven 12 minutes or until  golden brown. Remove from oven and reduce 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 10-12 minutes or until set.





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