Peruvian Potato and Mushroom Tart with Goat Cheese

A savory tart filled with a flavorful mixture of Peruvian potatoes, mushrooms, onions, garlic, and creamy goat cheese. Perfect as an appetizer or light meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

435 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.46/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1rollPre-made Pie Crust(or equivalent of homemade shortcrust pastry)

£2.50

2tablespoonsOlive Oil

£0.20

1mediumYellow Onion(diced)

£0.30

3clovesGarlic(minced)

£0.15

8ouncesCremini Mushrooms(sliced)

£1.20

1poundPeruvian Potatoes(small, such as purple or yellow, quartered)

£0.80

1tablespoonFresh Thyme(chopped)

£0.40

1teaspoonFresh Rosemary(chopped)

£0.30

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

4ouncesGoat Cheese(crumbled)

£2.00

2Eggs(Large)

£0.60

0.3cupHeavy Cream

£0.30

Total Cost

£8.75

£1.46 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges and crimp as desired. Dock the bottom with a fork several times.
3.
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4.
Add garlic and cook for 1 minute more until fragrant.
5.
Add mushrooms and potatoes to the skillet. Cook, stirring occasionally, until the mushrooms are softened and the potatoes are slightly tender, about 8-10 minutes.
6.
Stir in thyme, rosemary, salt, and pepper. Remove from heat and let cool slightly.
7.
In a bowl, whisk together eggs and heavy cream.
8.
Pour the potato and mushroom mixture into the prepared tart crust.
9.
Pour egg mixture over the potato and mushroom mixture
10.
Sprinkle crumbled goat cheese evenly over the top.
11.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
12.
Let cool slightly before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

435 kcal / 1820 kJ

Carbs

33g

13% of RDA

Fat

28g

40% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a deeper mushroom flavor, use a variety of mushrooms such as shiitake or oyster mushrooms.

If using homemade pastry, blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.

Serve warm or at room temperature.

Add a sprinkle of red pepper flakes for a touch of heat.

Cooking Equipment

Oven

Stovetop

9-inch Tart Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Peruvian Potato and Mushroom Tart with Goat Cheese

Ingredients

Instructions