FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

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

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

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

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   |   Bibliography   |   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: [email protected]
All contents are copyright © 1990 - 2023  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.

 

FoodReference.com Logo

 

Popular Pages