Savory tart with mushrooms, sausages, potatoes, and cheese.
A deliciously sinful combination
This dish is great for a hearty brunch or a fun dinner, next to a big green salad. Perfect for these cold winter days.
To make the recipe really quick, mistakes and mess free, I used frozen puff pastry. I like to always have a package of Pepperidge Farm dough in my freezer, just in case.
All you need to do is thaw the dough, turn on the oven, follow this recipe and soon you will enjoy a delicious aroma that will make your whole kitchen smell amazing.
Ingredients: to make an 11 inch pie
- 1 sheet of puff pastry, thawed (I use Pepperidge Farm)
- 2 medium potatoes ( 15 oz, 425 gr)
- 12 oz (340 gr) of ground sausage
- 1 garlic clove
- 8 oz (225 gr) of mushrooms
- I tablespoon of fresh Italian parsley, chopped
- 6 oz ((170 gr) provolone cheese (shredded or sliced)
- 2 oz (55 gr) freshly grated Parmesan cheese
- flour to sprinkle on the counter
Preparation time: 1 hour
1. Thaw the puff pastry for about 20 minutes, if you haven't done it yet. Peel the potatoes and cut in thin slices. Place in a pot, cover with salted water and bring to a boil. Simmer for about 6 minutes and drain.
2. In a large skillet, saute' the sausage broken in pieces with one garlic clove, crushed.
3. Add the mushrooms and chopped parsley and cook for another 5 minutes. Salt to taste (if necessary) and remove the garlic if you'd like.
4. Preheat the oven to 375 degrees. Grease the tart pan with butter and flour (or spray). On a clean counter, sprinkled with flour stretch out the dough to fit into your pan. Cut the edges if necessary, and poke holes with a fork on the bottom of the crust.
5. Make a layer of the sausage and mushrooms. Top with provolone cheese, shredded or cut in pieces
6. Top with the sliced potatoes. Starting from the edges and moving in you can place the slices in circles. Sprinkle with the Parmesan cheese.
Bake for about 30-35 minutes, until the crust is fully cooked, and cheese slightly golden on top.