Tart with mushrooms, potatoes and Taleggio cheese
6 servings
30 minutes
Mushroom tart with potatoes and 'Taleggio' cheese is a true celebration of flavor, combining rich earthy notes of mushrooms, the soft creamy texture of cheese, and the delicate density of potatoes. This recipe is inspired by traditional European pies where puff pastry serves as the perfect base for a harmonious blend of ingredients. 'Taleggio' cheese is the star of this dish, giving it a unique creamy texture and rich aroma with subtle fruity notes. The baked tart is topped with a golden crust, while fresh thyme adds a hint of herbal freshness. It's an ideal choice for both a cozy dinner and a festive table where each bite reveals new flavor nuances.
1
Preheat the oven to 200 degrees. Grease the baking tray with oil.
- Olive oil: 2 tablespoons
2
Roll out the dough into a circle with a diameter of 30 cm, place it on a baking sheet, cover with a towel, and put it in a warm place.
- Pizza dough: 450 g
3
Heat olive oil in a pan and sauté finely chopped onion until soft.
- Olive oil: 2 tablespoons
- Onion: 2 heads
4
Meanwhile, peel the potatoes and slice them into 1 cm thick rounds. Boil in salted boiling water for 5 minutes. Drain.
- Potato: 2 pieces
5
Spread the dough with tomato puree, leaving the edges, then place the potatoes on top to completely cover the puree. Add mushrooms on top, followed by slices of cheese. Generously sprinkle with pepper on top.
- Tomato puree: 4 tablespoons
- Potato: 2 pieces
- Fresh mushrooms: 360 g
- Taleggio cheese: 150 g
- Freshly ground black pepper: to taste
6
Bake for 30 minutes until ready and golden brown. Sprinkle with thyme and serve warm.
- Fresh thyme: to taste
