Rustic flavors, satiating and tasty dishes: these are the words of honor of autumn which, at least in the kitchen, opens in the best way. I thought of paying homage to autumn by bringing to the table a sort of "tart" of potatoes, mushrooms and cheese, gluten-free therefore also (but not only) suitable for the diet of celiacs.
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Identity Card of the Recipe
- 90 KCal Calories per serving
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Ingrediants
- 800 g of potatoes
- 1 clove of garlic
- 1 grated nutmeg
- 2 tablespoons of extra virgin olive oil
- Q.b. of pepper
- Q.b. of salt
- 100 g of Fontina cheese
- 200 g of champignon or chiodini or pioppini mushrooms
- 50 g of grated Parmesan cheese
- 60 g (1 medium) of eggs
- 100 ml of milk
- 50 ml of dry white wine
Materials Needed
- Tart pan with a diameter of 24 cm
- Potato masher
- Large bowl
- Chopping board
- Knife
- Casserole
- Sac à poche with star spout
- Vegetable peeler
- Baking paper
Preparation
- Wash the potatoes and scrub them to remove any traces of soil. Peel the potatoes, cut them into pieces and boil them for 20 minutes or until soft.
Did you know that
For this recipe we suggest using yellow-fleshed potatoes. Once cooked, the potatoes must be removed immediately from the cooking liquid to prevent them from absorbing too much water.- Meanwhile, clean the mushrooms and brush them gently. Cut the mushrooms into strips.
- Pour a drop of oil into a saucepan, flavor with a clove of garlic, then add the mushrooms. Deglaze with the white wine and cook for 15 minutes. Salt and pepper to taste.
- Drain the potatoes from the cooking water and purée them with the help of a potato masher. Combine the mashed potatoes in a bowl, add the milk, flavor with grated parmesan, plenty of nutmeg, salt and pepper.
- Leave to cool for 10 minutes.
- Meanwhile, line a tart pan (24 cm in diameter) with parchment paper.
- Add an egg to the mashed potatoes and mix to blend the ingredients.
- Combine the mashed potatoes in a pastry bag with a star spout. Squeeze the stuffed bag into the base of the pan until it forms a regular disc, taking care to keep the edges higher than the center: you will have to obtain the typical appearance of the tart.
- Stuff the entire surface with slices of Fontina cheese and mushrooms. With the remaining mashed potatoes, make some decorations (e.g. grill) on top of the filling.
- Preheat the oven to 200 ° C.
- Bake the potato and mushroom tart in a preheated oven for 30 minutes or until golden brown.
- Remove from the oven, allow to cool and serve.
The advice ok
To obtain “perfect slices”, it is advisable to allow the potato tart to cool completely before serving it and to heat it, if necessary, a second time.
To obtain single portions, however, you can use the same dough to fill muffin molds!Alice's comment - PersonalCooker
Call it a savory pie, a potato pie or a savory tart: it doesn't matter! This dish is special to bring to the table. It can be served as a single dish or, in modest doses, as a delicious side dish or alternative appetizer. Don't you like mushrooms? Replace them with other vegetables such as peas, courgettes, spinach or much more.Nutritional values and Health Comment on the recipe
The Potato and Mushroom Tart is a food that can be contextualized between appetizers or first courses.
It provides a rather modest amount of energy, supplied mainly by lipids, followed by carbohydrates and finally by proteins. Fatty acids are mainly unsaturated, complex carbohydrates and peptides have a medium biological value.
Cholesterol is contained and sufficient fibers.
The Potato and Mushroom Tart is suitable for the diet of overweight subjects and those suffering from metabolic diseases. It is suitable for vegetarian but not vegan nutrition; lends itself to the celiac diet but not to the lactose intolerant one.
The average portion of Potato and Mushroom Tart as an appetizer is about 200g (180kcal).
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