FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Potato, Mushroom & Dried Plum Torta

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

POTATO, MUSHROOM & DRIED PLUM TORTA

Prep Time: 40 Minutes
Cook/Bake Time: 1 Hour
Stand Time: 20 Minutes
Servings: 12

Ingredients

• 2 refrigerated pie crusts for 9-inch pie
• 1 pound (about 3 medium) potatoes, peeled and sliced 1/8 inch thick
• 1/4 cup butter
• 1 pound assorted mushrooms (such as white, crimini, shiitake and oyster), sliced (about 6 cups)
• 6 large eggs
• 3/4 cup heavy cream
• 1 tablespoon fresh thyme leaves, chopped
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 cup (about 6 ounces) chopped pitted dried plums
• 1 cup grated Romano cheese
• 1 egg yolk, beaten with 1 tablespoon water
 

Preparation

Heat oven to 400ºF.

Bring pie crusts to room temperature as package directs

On lightly floured surface, roll out one pie crust to 13-inch circle.
Fit crust into 9-inch springform pan with removable bottom.
Press onto bottom and side of pan.
Trim crust to make even. Set aside.

In medium saucepan, add potatoes to 2 inches boiling water.
Return to a boil; reduce heat to medium.
Cook, covered, 8 to 10 minutes or until tender; drain and cool.

Meanwhile, in large skillet, melt butter over medium-high heat.
Add mushrooms; cook and stir 8 to 10 minutes or until liquid has evaporated; set aside to cool.

In large bowl, whisk together eggs, cream, thyme, salt and pepper.
Gently stir in mushrooms, potatoes, dried plums and cheese.

Spoon filling into crust-lined pan.
Brush top edge of crust with egg wash.
Place remaining pie crust over filling, pinching edges to seal.
With small knife, make several small cuts to vent.

Bake 35 minutes; brush with egg wash.
Bake an additional 10 minutes or until top is golden brown and internal temperature reaches 160ºF.
Let stand 20 minutes.

To serve, cut into 12 wedges.
 

    Nutritional Information (per serving)
    Calories  347 
    Cholesterol  162mg 
    % of Calories from Fat  55% 
    Fat  22g 
    Sodium  620mg 
    Carbohydrates  30g 
    Protein  10g 
    Fiber  2g 

     

California Dried Plum Board - www.californiadriedplums.org
 

 

                    RELATED RECIPES

   Vegetable Appetizers pg 2       Garbanzo Tabbouleh       Glazed Edamame Beans       Green Beans with Basil Dip       Grape Leaves, Lemony Stuffed       Grape Leaves, Stuffed       Grape Leaves, Stuffed (Dolmathes)       Grape Leaves, Stuffed (Yaprak)       Grilled Roasted Garlic       Italian Rice Fritters       Jalapenos, Baked Jalapeno Poppers       Jalapenos, Grilled Pepper Poppers       Jalapeno Poppers (Gluten Free)       Lentils & Rice       Matbucha       Mung Bean Dumplings In Ginger Sauce       MUSHROOM APPETIZERS >>>       Okra, Stuffed with Coriander       Okra Fritters       ONION APPETIZERS >>>       Pig Skins       Plantain, Roasted with Garlic Sauce       Poblano Chiles, 3 Cheese Stuffed       Potatoes, Baked Pomme Frites       Potato & Carmelized Onion Tarts       Potato, Cheddar Skins & Garlic Dip       Potato and Cheese Roll       Potato Latkes       Potato, Mini Latkes w/Pear Chutney       Potato, Mushroom & Dried Plum Torta       Potato Pancakes, Bacon & Chive       Potato Pancakes, Korean       Potato Party Pancakes       Potato Planks, Grilled       Potato Skewers, Rosemary       Potato Skins w/Sun Dried Tomatoes       Potato, Spiced Potato Dumplings       Potato Walnut Cakes       Pumpkin, Cored Pumpkin       Pumpkin Fritters, South African       Pumpkin Ravioli  
Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.