Yukon Gold Potato And Confit Shiitake Tart Recipe
Mushroom Jus
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Ingredients
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Tart Crust
Filling
Mushroom Jus
Method
Tart Crust
- 1
Prepare the Crust
In a large mixing bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Blind Bake
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan, trim the excess, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment paper and bake for an additional 10 minutes until golden. Set aside to cool.
Filling
- 3
Prepare the Filling
Peel and slice the Yukon Gold potatoes thinly. In a mixing bowl, whisk together the heavy cream, eggs, grated Parmesan cheese, black pepper, and salt. Stir in the confit shiitake mushrooms.
- 4
- 5
Bake the Tart
Bake the tart in the preheated oven at 375°F (190°C) for 35-40 minutes or until the filling is set and the top is golden brown. Let cool slightly before slicing.
Mushroom Jus
- 6
- 7
Simmer the Jus
Pour in the vegetable broth and soy sauce, then add fresh thyme and black pepper. Bring to a simmer and cook for about 10-15 minutes until reduced slightly. Strain if desired for a smoother sauce.