Mushroom Tart in Potato Crust

Mushroom Potato Tart

Mushroom Tart in Potato Crust

Potatoes USA
This mushroom tart makes a perfect meal for two. Add a salad and enjoy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course 30 Minutes or Less, Appetizer, Main Course
Servings 2


  • 2 Cups Frozen shredded hash brown potatoes*
  • 2 Green onions sliced, divided
  • 1 Tablespoon Grated Parmesan cheese* divided
  • ¼ Teaspoon Pepper divided
  • 2 Eggs beaten, divided
  • 1 ½ Teaspoons Olive oil
  • 1 ½ Cups Assorted mushrooms (such as white, crimini, shiitake and oyster) sliced
  • ¼ Cup crumbled feta cheese*
  • ¼ Cup Milk
  • ½ Teaspoon Fresh thyme leaves finely chopped, or ¼ teaspoon 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 475ºF oven 12 minutes or until golden brown.
  • Remove from oven. Reduce oven 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 minutes or until set.


If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.