blue moon potato and mushroom tart
This is a creamy, cheesy, and vibrant tart! It's a beauty that you can make once in a blue moon. Did you catch that?
1 tart shell, rolled and chilled
1.25 lb blue potatoes
3-4 tablespoons crumbled blue cheese
2 tablespoons butter
5-6 bluefoot mushrooms
1/2 cup heavy cream
1 teaspoon salt
Step 1: Preheat oven to 375°F. Half fill a large stock pot and place over high heat. Scrub potatoes and cut into ¼“ slices. Once the water has come to a boil, add potatoes and cook for 4-5 minutes, until tender. Remove potatoes and drain in a colander.
Step 2: Peel and finely chop shallots. Delicately clean off any dirt from the mushrooms with a moist paper towel. Slice into ¼” thick slices. Place a sauté pan over medium heat and add butter. Add shallots and cook until translucent. Add in mushrooms and cook for 5-6 minutes, stirring intermittently, until the surface of the mushrooms is lightly browned and the mushrooms are tender. . Add in cream. Cover reduce heat to low, and let mushrooms simmer in cream for 10-15 minutes. Remove pan from heat and stir in salt.
Step 3: Let the mushroom and cream mixture cool for a few minutes, then stir in the egg and 2 T blue cheese. Reserve a few attractive mushroom slices for the top of the tart. Pour into your prebaked tart shell. Arrange the potato slices into a spiral, switching the direction of the spiral each row. Place the mushroom slices in the center and scatter remaining blue cheese over the surface of the tart.
The recipe and image are courtesy of Kitchen Table Scraps