Ingredients
- 1 refrigerated pie crust (store-bought or homemade)
- 2 medium baking potatoes, thinly sliced
- 2 medium sweet onions (Vidalia or yellow), thinly sliced
- 10 oz (280 g) fresh mushrooms (wild mix or cremini), sliced
- 2 garlic cloves, minced
- 2 tbsp olive oil or butter
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated cheese (optional, Gruyère or Parmesan)
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a tart pan or onto a baking sheet; set aside.
- Heat olive oil or butter in a skillet over medium heat. Add onions and cook until lightly caramelized. Stir in mushrooms, garlic, thyme, salt, and pepper; cook until softened and golden. Remove from heat.
- Thinly slice potatoes and par-cook them by steaming, boiling briefly, or microwaving until just tender but still firm.
- Assemble the tart by layering potatoes on the crust base, followed by the mushroom-onion mixture. Arrange attractively if desired. Sprinkle with grated cheese if using. Brush crust edges with egg wash for shine.
- Bake for 25–35 minutes, until crust is golden and filling is bubbling.
- Remove from oven, allow to rest for 5 minutes, then slice and serve warm.
Notes
- For a vegan tart, skip egg wash and cheese, and use oil instead of butter.
- Par-bake the crust for 5–7 minutes to ensure a crisp bottom.
- Mix mushroom varieties (shiitake, oyster, chanterelle) for deeper flavor.
- Leftovers keep up to 3 days refrigerated; reheat in oven for best texture.
- Mini tarts or tartlets bake faster (20–25 minutes)—great for appetizers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 310
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg
