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Potato and Mushroom Tart

Michael Robins
Sydney’s

A luscious, savoury slice of creamy potatoes and aromatic herbs.

Ingredients
Potato and Mushroom Tart
4 large shallots
½ cup red wine
½ cup demi-glace or beef broth
½ cup heavy cream plus ½ cup to fill pie pan
3 rosemary sprigs, chopped
3 thyme sprigs, chopped
3 garlic cloves, minced
½ lb. of oyster, shitake, portabella and button mushrooms
2 white onions, julienne
4-6 large red potatoes, peeled

Arugula Pesto
2 cups of packed arugula leaves
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
4 garlic cloves
Salt and pepper to taste
1 cup fresh basil leaves

Method
Potato and Mushroom Tart
1. Sauté shallots. Add red wine, demi-glace and cream, herbs, garlic and mushrooms.
2. Pulse mushroom mixture to chunky paste (duxelle) and reserve. Sauté onions and reserve.
3. Slice potatoes. Line a 10″ pie pan with parchment paper and grease.
4. Alternate layering potatoes, onion and mushrooms. Pour remaining 1/2 cup of heavy cream over the tart, cover with foil and bake at 350°F for 1 hour. Cool to room temperature and refrigerate overnight.

Arugula Pesto
Combine all ingredients in food processor and blend until combined. Taste and add salt and pepper if necessary.

Yield 6 servings

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