 |
Mashed Potato Tart Recipe | |
Vegetable | |
|
Ingredients:
pastry for 1-crust, 9-inch deep pie1 pkg.(10 oz.) frozen chopped spinach 2 cups mashed potatoes, made from instant flakes according to package instructions 1 medium-size onion, chopped 1/4 lb. mushrooms, sliced 2 oz (4 tablespoons) butter 1 garlic clove, chopped 10 tablespoons grated Parmesan cheese 1/2 cup heavy cream 1 egg 1 tsp. salt freshly ground pepper
Directions:
Line a deep pie plate(6-cup capacity) with the pastry, allowing a 1-inch overhang. Cook spinach and drain very well. Mix spinach and mashed potatoes. Saute onion and mushrooms in butter for 5 minutes.Add garlic and saute for 1 to 2 minutes more. Scrape into potato-spinach mixture. Add 8 tablespoons of the cheese, the cream, egg, salt, and pepper to taste. Turn into prepared pastry shell. Fold up the 1-inch overhang over filling, leaving the center of pie exposed. Sprinkle with remaining 2 tablespoons cheese. Place in a preheated 375 degree F. oven and bake for 4 to 5 minutes.Yield: 8 to 10 servings.
This delicious potato dish is great to make when there are leftover mashed potatoes. However, I find leftover fresh potatoes discolor and have a stale unattractive flavor. The instant flakes do not discolor and don't have that tacky taste. This is one time when the processed product works better than leftovers. (Author, Beryl M.Martin)
| |