YIELD: 12 Servings 3 lbs. stemmed and sliced wild mushrooms
6 oz. butter
2 lbs. sliced fresh potatoes, 1/8” thick
5 large eggs
8 oz. grated Pecorino Sardo or Romano cheese
1⁄2 cup heavy cream
2 Tbsps. finely chopped fresh thyme leaves
2 tsps. salt
1 1⁄2 tsp. pepper
1 egg yolk, beaten with 1 Tbsp. water
1. Preheat oven to 375°F.
2. Roll out 12 oz. of the pie dough into a 16-inch circle. Fit onto bottom and up side
of 10-inch springform pan (with removable bottom); trim top to make even. Line with parchment paper; fill with pie weights. Prebake at 375°F for 15 to 20 minutes or until golden brown. Meanwhile, roll out remaining 8 ounces pie dough to 10-inch circle. wrap with plastic wrap; chill.
3. In rondo, saute mushrooms in butter 8 to 10 minutes or until tender and liquid has evaporated. Steam or boil potatoes, covered, 10 to 15 minutes or until tender. Drain. In large bowl, mix eggs, cheese, cream, thyme, salt and pepper; stir in mushrooms and potatoes.
4. Spoon mushroom filling into torta shell; brush top edge of shell with egg wash. Place 10-inch circle of pie dough over filling, pressing gently to seal. Cut several times to vent. Bake at 400°F for 45 minutes. Brush top with egg wash. Bake an additional 15 to 30 minutes or until top is golden brown and center is 160°F. To serve, cut into 12 wedges.
Recipe and photo by The United States Potato Board