Mushroom Tart in Potato Crust
Mushroom Tart in Potato Crust
This mushroom tart makes a perfect meal for two. Add a salad and enjoy!
Ingredients
- 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
Instructions
- 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.
Notes
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.