Mushrooms Tart with Potato Crust

While we can get mushrooms year round, for some reason, winter always seems like a more appropriate season for mushroom dishes.
This easy and tasty tart is a good example for such dishes. It is hearty yet not too heavy – just perfect for a cold days lunch or dinner.

Instead of pastry, I’ve decided to use thinly sliced potatoes for the crust. Unlike what some recipes suggest, here I’ve used raw potatoes without any earlier cooking or frying, and the result was excellent. The crust was light and tasty, with crisp edges. I will no doubt use it again with other types of filling.
The added red wine enhances the mushrooms earthy aroma, and the sage and goat cheese add theirs. Once the bake is in the oven it feels like the humble electric oven is transformed into a wood stove oven.
Served with a nice glass of wine, this dish will chase the winter cold away.

Notes:
* Use fresh, unpeeled, thin skin potatoes, so that they will keep their shape when baked and not turn into a mash.
* I’ve used goat cheese flavored with crushed olives, but any other plain or flavored goat cheese can be used instead.
* As for the wine, while there’s no need to use an expansive one, it is important to use good quality wine, one you would have no problem drinking.

Makes: 6
Prep time: 30 minutes
Baking time: 50 minutes

Ingredients:
For the filling:
1 package (8 oz, 225 grams) white button mushrooms
1 package (8 oz 225 grams) Cremini mushrooms
2 oz (60 grams) butter
1 Tbs light olive oil
1 small yellow onion, diced
1 Tbs salt
½ tsp freshly ground black pepper
¼ cup flour
½ cup red wine (I’ve used Pinot Noir)
Half pint (235 ml) heavy cream
¼ tsp freshly grated nutmeg
1 L egg
5.4 oz (155 grams) fresh goat cheese (see notes)
5 fresh sage leaves, thinly cut
For the potato crust:
3 medium white potatoes, unpeeled, sliced thin
½ tsp salt
¼ tsp freshly ground black pepper
1 Tbs olive oil

1. Preheat the oven to 380F (195C). Remove the legs from the mushrooms (keep for stock) and slice the caps.
2. In a large pan on medium-high heat, mix the butter, oil and diced onion. Fry gently, mixing occasionally, for 2-3 minutes, until the onion turns translucent and begins to brown.
3. Add the sliced mushrooms, salt and pepper, and mix well. Fry for 4-5 minutes, until the mushrooms are soft and golden, and the liquids evaporated. Reduce the heat to medium.

4. Add the flour and mix well. Cook for 1-2 minutes, until all the fat is absorbed in the flour. Gradually, add the wine and mix well. Add the heavy cream and mix well. Cook, mixing occasionally, for 3-4 minutes, until the mixture thickens. Add the nutmeg, taste and adjust seasonings, if needed. Cool to room temperature. Add the egg and mix well.

5. In a medium bowl, mix the sliced potatoes with the salt, pepper and olive oil. Layer the potato slices in a 9.5” (24 cm) square pan. Top with the filling and goat cheese. Scatter the sage all around.

6. Place the pan in the lower part of the oven and bake for 50 minutes, until the filling and goat cheese are golden-brown.
Let stand for 10 minutes in the pan before serving.