This rustic Tatou Mushroom Pie is a hearty, savory delight perfect for cooler evenings. The filling combines thinly sliced potatoes and a mix of cultivated and wild mushrooms, sautéed with garlic, basil, thyme, and rosemary for deep, earthy flavors. Encased in a tender, flaky homemade pastry crust, the pie bakes until golden and crisp. It serves as a comforting main course that feels both elegant and home-style. Ideal for dinner parties or cozy family meals, this dish brings together simple ingredients to create a sophisticated texture and taste experience without the complexity of high-end cooking.
Tatou Mushroom Pie
Description
This rustic Tatou Mushroom Pie is a hearty, savory delight perfect for cooler evenings. The filling combines thinly sliced potatoes and a mix of cultivated and wild mushrooms, sautéed with garlic, basil, thyme, and rosemary for deep, earthy flavors. Encased in a tender, flaky homemade pastry crust, the pie bakes until golden and crisp. It serves as a comforting main course that feels both elegant and home-style.Ingredients
Directions
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Make the pastry: In a medium bowl, combine 2 1/3 cups flour and 1/4 teaspoon salt.
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Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
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Add 1/2 cup ice water and 1/2 cup sour cream to the flour mixture.
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Mix lightly with a fork until the pastry just comes together to form a ball.
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Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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Preheat oven to 375ðF (190ðC).
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Lightly grease an 8-inch cast-iron skillet or a 1 1/2-quart shallow round baking dish.
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Peel and thinly slice the potatoes.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat.
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Sauté potatoes, red onion, garlic, basil, thyme, rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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Cook, turning frequently with a spatula, until potatoes are lightly browned and just tender, about 5 to 8 minutes.
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Remove the potato mixture to a medium bowl and set aside.
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In the same skillet, add the remaining 1 tablespoon olive oil.
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Sauté the sliced mushrooms just until tender and their moisture has evaporated.
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Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then set aside.
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Divide the chilled pastry dough into two pieces: one larger (2/3) and one smaller (1/3).
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On a floured surface or between two sheets of waxed paper, roll out the larger piece of pastry into a 14-inch round.
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Invert the pastry into the prepared skillet, letting the excess extend over the edges. Remove the top sheet of paper if used.
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Spread the potato mixture evenly into the pastry-lined skillet to create a layer about 1/4 inch thick.
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Top the potatoes with the mushroom mixture, pressing down gently to form an even layer about 3/4 inch thick.
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In a small bowl, beat the egg until frothy, then beat in the heavy cream until well blended.
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Pour the cream mixture evenly over the pie filling, tilting the skillet to allow it to flow into the spaces.
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Roll out the remaining smaller piece of pastry into a 9-inch round.
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Invert the top crust over the filling. Remove the bottom sheet of paper if used.
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Lift the edge of the bottom crust over the top crust, pinch them together, and flute the edge.
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Cut a small slit in the center of the top crust to allow steam to escape.
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Place the pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until the pastry is golden brown.
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Cool on a wire rack for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 73.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.9mg1%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 2.2g9%
- Sugars 1.5g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven for 10-15 minutes to restore crust crispness.
**Pastry Tip:** Keep the butter and water very cold when making the crust to ensure a flaky texture. If the dough becomes too soft while rolling, return it to the fridge for 10 minutes.
**Mushroom Variations:** This recipe works well with a mix of cremini, shiitake, and oyster mushrooms for a more complex flavor profile.
**Serving Suggestion:** Serve with a simple green salad or steamed asparagus to balance the richness of the pastry and cream.
