Mushroom and Potato Tart

Make the Top Crust

1. In a large bowl, whisk the flour and salt.

2. Cut in the cold butter cubes (rub the butter cubes into the flour until it looks like coarse crumbs with some pea-sized pieces of butter left).

3. Sprinkle 4 Tbsp. ice water over the mixture, and stir with fork until the dough begins to hold together. Only add another tablespoon of water if the dough is too dry.

4. Shape the dough into a flat rectangle about 1/2" to 3/4" thick, wrap it tightly in plastic wrap and refrigerate for about 1 hour.

Prepare the Mashed Potatoes

1. Peel potatoes and cut into 1-inch cubes.

2. In a pot, cover the potatoes with 1" water, and a little salt.

3. Boil for 12-15 mins until fork-tender.

4. Drain completely, then return to the pot and let sit for 2 minutes to evaporate steam.

5. Mash with a fork or potato ricer.

6. Melt 6 Tbsp. butter and coat the potatoes.

7. Warm 1/3 cup of heavy cream and whip it into the potatoes, adding salt and pepper to taste.

Prepare the Filling

1. Sauté mushroom caps (or slices) in butter.

2. During the last 2 minutes of the sauté, dust 2 Tbsp. of all purpose flour over the mushrooms, and then stir it in to coat the mushrooms.

3. Splash in 1/4 cup of veggie stock, dry sherry, or white wine. Simmer until it forms a glaze and binds*** the liquid (about 1 minute). Season to taste with salt and pepper.

4. Line a 9" x 12" shallow rectangular baking dish with the mushrooms.

5. Spread the mashed potatoes over the mushrooms.

6. Cool the mushrooms and mashed potatoes to room temperature (or chill in the refrigerator for about 20 minutes).

Note: Alternatively, you can place the mashed potatoes underneath the mushrooms. However, this sometimes causes the layers to slide around, making the pie a little messier to serve.

Assemble and Bake the Pie

1. Beat the egg yolk with 3 Tbsp. of cream, and set aside.

2. Roll out the pastry dough to fit the top of your pie, and lay it over the cooled filling.

3. Make a vent in the top of the dough, and brush with the egg and cream mix.

4. Bake at 400°F for 25 to 30 minutes, allowing the pastry to bake all the way through. (Or, if you use a store-bought pastry sheet or dough, follow its instructions.) The pastry should puff up evenly across the entire surface (the center should not be lower than the edges). You can tell the filling is hot when you see it bubbling in the vent.

*** Optionally, you can omit the flour and sherry. The binding process is mainly to keep the mushroom liquid from overflowing the edges of the pie while baking.