Peruvian Potato and Mushroom Tart with Goat Cheese

Preheat oven to 375°F (190°C).

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.

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and cook for 1 minute more until fragrant.

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.

Stir in thyme, rosemary, salt, and pepper. Remove from heat and let cool slightly.

In a bowl, whisk together eggs and heavy cream.

Pour the potato and mushroom mixture into the prepared tart crust.

Pour egg mixture over the potato and mushroom mixture

Sprinkle crumbled goat cheese evenly over the top.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.

Let cool slightly before slicing and serving.