Imagine a culinary masterpiece that combines the creamy richness of brie, the earthy depth of caramelized mushrooms, and the sweet complexity of slowly cooked onions, all nestled on a crispy, golden pie crust. This isn't just a recipe—it's a journey through French countryside flavors that will transport your taste buds and impress even the most discerning dinner guests. Whether you're looking to elevate a weeknight dinner or create a show-stopping appetizer, this potato and mushroom tart is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 70 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 sheet pie crust
- 2 large potatoes, thinly sliced
- 1 cup mushrooms, sliced
- 1 large onion, thinly sliced
- 200g brie cheese, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large skillet, heat olive oil over medium-low heat. Add thinly sliced onions and cook slowly, stirring occasionally, until they become deeply golden and caramelized, approximately 20-25 minutes. Season with a pinch of salt.
- While onions are caramelizing, wash and thinly slice potatoes using a mandoline or sharp knife. Pat potato slices dry with paper towels to remove excess moisture.
- In the same skillet used for onions, sauté sliced mushrooms over medium heat until they release their moisture and become lightly browned, about 5-7 minutes. Season with salt and pepper.
- Unroll the pie crust and place it on the prepared baking sheet. Leave a 2-inch border around the edges for folding.
- Layer the ingredients on the pie crust: first spread caramelized onions, then arrange potato slices in overlapping circles, sprinkle sautéed mushrooms, and top with sliced brie cheese.
- Fold the edges of the pie crust inward, creating a rustic, free-form tart. Brush the exposed crust with olive oil for a golden finish.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and potatoes are tender.
- Remove from oven and let cool for 10 minutes before slicing. Serve warm as a main course or appetizer.
Tips
- Moisture is the Enemy: Always pat your potato and mushroom slices dry to prevent a soggy crust. Use paper towels to remove excess liquid.
- Caramelization is Key: Take your time with the onions—low and slow is the secret to achieving that deep, sweet golden color.
- Slice Uniformly: Use a mandoline or sharp knife to ensure even potato slices for consistent cooking and a beautiful presentation.
- Don't Overcrowd: Leave space between ingredients to allow for proper browning and crisp edges.
- Room Temperature Brie: Let the cheese sit out for 15-20 minutes before using to ensure it melts more evenly.
- Olive Oil Brush: A light brush of olive oil on the crust creates a beautiful golden sheen and adds extra flavor.
- Resting Time Matters: Allow the tart to cool for 10 minutes after baking to let the cheese set and make slicing easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
