The SAVORY TART WITH POTATOES, MUSHROOMS AND BLEU CHEESE is a delicious dish, rich and aromatic, which can be served either as an appetizer or as a tasty main course, perhaps accompanied by a fresh little salad. It’s an easy dish to prepare but, as you can verify for yourself, quite interesting for the complexity of flavors and deserving of the many compliments I receive every time I bring it to the table.

Preparing this savory tart takes little time, most of which will be spent preparing the vegetables, which must already be cooked before being added to the filling, which is completed with eggs and, of course, bleu cheese. I used a French cheese I bought on a recent trip, but excellent blue-veined cheeses can also be found from Italy. The most enjoyable aspect of the dish lies in the variety of tastes and textures: mushrooms and potatoes that are mild, slightly spicy cheese, crispy puff pastry, soft custard and meaty vegetables; in short, a real delight for the palate.

YOU MIGHT ALSO LIKE:

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 roll puff pastry
1/3 cup milk (about 80 ml / 3 fl oz)
2 eggs
2 cups potatoes, diced (about 10.6 oz / 300 g)
7 oz mushrooms (about 200 g)
3.5 oz bleu cheese (about 100 g)
1/3 cup grated Parmesan (about 1.4 oz / 40 g)
to taste salt
to taste black pepper
2 tablespoons breadcrumbs
to taste extra virgin olive oil
to taste thyme

YOU WILL NEED FOR THE SAVORY TART WITH POTATOES, MUSHROOMS AND BLEU CHEESE

1 Skillet
1 Baking dish
1 Vegetable peeler
1 Cutting board

PREPARATION SAVORY TART WITH POTATOES, MUSHROOMS AND BLEU CHEESE

Peel the potatoes, cut them into slices about 1/4 inch thick and then cut these into cubes. Rinse them quickly so they lose some of their starch.
In a skillet add a drizzle of extra virgin olive oil and sauté the potatoes with the thyme for 10 minutes so they soften.
Meanwhile clean the mushrooms by removing the tough part of the stems and any film from the caps. Then slice them.
After 10 minutes add the mushrooms to the potatoes, season again with salt and let cook for another 5 minutes.
Turn off the heat and let the mixture cool slightly.
In a bowl whisk the eggs with the milk, the Parmesan, salt and pepper.
Line a baking dish with the puff pastry, without removing the paper it is wrapped in.
Press it well against the sides, fold the edges inward, prick the base with a fork and sprinkle it with the breadcrumbs.
Bake in a preheated conventional oven at 356°F (180°C) for 10 minutes. This will also cook the base, which otherwise might remain raw due to the liquid in the filling.
Remove it from the oven and fill it with the potato and mushroom mixture.
Very gently pour the liquid part over the filling trying to distribute it evenly. Finish with the bleu cheese in chunks and bake again for another 35 minutes or until golden brown.
Once the savory tart with potatoes, mushrooms and bleu cheese is cooked, remove it from the oven and let it cool slightly before enjoying.