Mushroom Tart in Potato Crust tart for 2

[Guest guest]

Mushroom Tart in Potato Crust

 

2 cups frozen shredded hash brown potatoes

2 green onions, sliced, divided

1 tbsp. grated Parmesan cheese, divided

1/4 tsp. pepper, divided

2 eggs, beaten, divided

1 1/2 tsps. olive oil

1 1/2 cups assorted mushrooms, such as white, crimini, shiitake and/or oyster,

sliced

1/4 cup crumbled feta cheese

1/4 cup milk

1/2 tsp. fresh thyme leaves, finely chopped, or 1/4 tsp. Italian seasoning

 

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 475 degree oven 12 minutes or

until golden brown. Remove from oven. Reduce oven temperature to 375 degrees. 

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.

Serves 2.

 

 

 

 

 

[Guest guest]

This recipe sounds wonderful but I am a bit confused. After the mushrooms are

put in the hash brown crust, wouldn't you want to bake it? I would like to make

this but I think the mushrooms etc would have too much liquid in them to just

serve that way. Or am I not reading this recipe correctly?

Thanks

Sharon in Oregon

 

 

 

 

 

 

 

[Guest guest]

I read this recipe again and it sounds right to me. Crunchy crust and sauteed

mushrooms in the center.

I think I will have to make it now. The more I read it the better it sounds.

Donna

Sent via BlackBerry from T-Mobile

 

 

Sharon Broderick <maidenhair67

 

Sat, 23 Aug 2008 17:30:17

 

Re:Mushroom Tart in Potato Crust tart for 2

 

 

This recipe sounds wonderful but I am a bit confused. After the mushrooms are

put in the hash brown crust, wouldn't you want to bake it? I would like to make

this but I think the mushrooms etc would have too much liquid in them to just

serve that way. Or am I not reading this recipe correctly?

Thanks

Sharon in Oregon