Tatou Mushroom Pie

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.

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 420

Dietary: Vegan

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.

Directions

1
Make the pastry: In a medium bowl, combine the flour and salt.
2
Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
3
Add the ice water and sour cream to the flour mixture.
4
Mix lightly with a fork until the pastry just comes together to form a ball.
5
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6
Preheat oven to 375°F (190°C).
7
Lightly grease an 8-inch cast-iron skillet or a 1 1/2-quart shallow round baking dish.
8
Peel and thinly slice the potatoes.
9
In a large skillet, heat half of the olive oil over medium heat.
10
Sauté the potatoes, red onion, garlic, basil, thyme, rosemary, half of the salt, and half of the pepper.
11
Cook, turning frequently with a spatula, until potatoes are lightly browned and just tender, about 5 to 8 minutes.
12
Remove the potato mixture to a medium bowl and set aside.
13
In the same skillet, add the remaining olive oil.
14
Sauté the sliced mushrooms just until tender and their moisture has evaporated.
15
Stir in the remaining salt and pepper, then set aside.
16
Divide the chilled pastry dough into two pieces: one larger (2/3) and one smaller (1/3).
17
On a floured surface or between two sheets of waxed paper, roll out the larger piece of pastry into a 14-inch round.
18
Invert the pastry into the prepared skillet, letting the excess extend over the edges. Remove the top sheet of paper if used.
19
Spread the potato mixture evenly into the pastry-lined skillet to create a layer about 1/4 inch thick.
20
Top the potatoes with the mushroom mixture, pressing down gently to form an even layer about 3/4 inch thick.
21
In a small bowl, beat the egg until frothy, then beat in the heavy cream until well blended.
22
Pour the cream mixture evenly over the pie filling, tilting the skillet to allow it to flow into the spaces.
23
Roll out the remaining smaller piece of pastry into a 9-inch round.
24
Invert the top crust over the filling. Remove the bottom sheet of paper if used.
25
Lift the edge of the bottom crust over the top crust, pinch them together, and flute the edge.
26
Cut a small slit in the center of the top crust to allow steam to escape.
27
Place the pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until the pastry is golden brown.
28
Cool on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Cholesterol 70mg24%
Sodium 350mg15%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 4g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tatou-mushroom-pie-country-living/