Mushroom and Potato Savory Pie

Name: Mushroom and Potato Savory Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Portobello mushrooms 4.2 oz; Champignon mushrooms 2 cups; Oyster mushroom or oyster fungus (Pleurotus) (or cardoncelli) 3.5 oz; Chanterelle mushrooms (chanterelle) 3 oz; Puff pastry (1 roll) 8.1 oz; Potatoes 0.9 lb; Smoked scamorza cheese 3.5 oz; Grana Padano PDO cheese 2.8 oz; Extra virgin olive oil 1 &frac13; tbsp; Thyme to taste; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Whole milk to taste; Fresh liquid cream ¼ cup; Eggs 2

it de fr es br

471

Calories per serving

Vegetarian

Energy Kcal 471
Carbohydrates g 31
of which sugars g 2.9
Protein g 16.6
Fats g 31
of which saturated fat g 13.34
Fiber g 4.8
Cholesterol mg 113
Sodium mg 627

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 6
Cost: High
Note + 30 minutes for cooking the potatoes

PRESENTATION

Recipe by
Luisa Orizio

A savory mushroom tart from Northern Italy is like this cozy, rustic dish that totally feels like home. Really good stuff. In regions like Piemonte or Lombardy, people call it 'torta salata'—and you know what?—it's packed with seasonal goodies. We're talking tender mushrooms, soft potatoes, and melting cheeses. It is got this moist texture that pairs perfectly with the flaky, golden puff pastry shell. Some folks throw in radicchio or swap in ricotta for a creamier vibe, but this version keeps it real with those earthy mushrooms and potatoes. Reminds you of a forest walk, honestly.

This dish works great as a main course at family dinners or sliced up as an appetizer for friends. Plus, it's super flexible. People really love how you can mix up the veggies or cheese based on what's in season. Or, whatever you like—pretty much.

So... Here's the thing. What makes this potato tart recipe different is how it blends flavors and textures common in Italian home cooking. You’ll find other dishes in Italy with mushrooms and potatoes, but wrapping them in a mushroom and potato tart? That's something special. The crispy edges of the pastry, the soft middle, and those tangy hits from the cheese—every bite’s interesting. No question.

In some mountain regions, you might find variations using wild mushrooms or a sprinkle of local herbs. It's got that homemade tart vibe, which is great. People like to serve it warm so you get all the flavors at their best. Some call it a rustic tart because it does not have to look fancy—actually, a little unevenness adds charm.

Whether you’re trying a new vegetarian tart recipe or just want something that tastes like it came straight out of a Northern Italian kitchen, this savory pie is always a crowd favorite. Thanks to those simple, sweet flavors and the cozy feeling it brings—seriously good—it's a dish that invites everyone to gather around and enjoy something really, really good together.

How to prepare Mushroom and Potato Savory Pie

To make the mushroom and potato savory pie, first boil the potatoes for 30-40 minutes 1 or until tender. Prick them with a fork to test for doneness. Cut the scamorza cheese into approximately 3/4-inch cubes 2. Now, focus on cleaning the mushrooms: cut off the base of the stem where it's most earthy 3.

Remove soil residues with a brush or cloth 4, then slice the larger ones, such as the champignons 5, the pleurotus (or king oyster mushrooms) 6

and the portobello 7. You can keep the chanterelles whole. Heat a drizzle of oil in a pan with the garlic clove cut in half and the core removed 8. Add the mushrooms 9 and cook over high heat for 5 minutes.

Lower the heat, salt, and continue cooking for 10 minutes over medium heat 10. At the end of cooking, remove the garlic, season with thyme leaves 11, and set aside 12.

Meanwhile, when the potatoes are cooked, peel them while still hot 13, place them in a bowl and mash them with a fork 14. Add the fresh cream 15,

the eggs 16 and 1/2 cup of grated cheese 17. Salt, pepper, and mix to combine all ingredients 18.

Incorporate the mushrooms 19 and mix again 20. Grease a 9-inch baking dish with oil 21.

Now, lay the puff pastry over the dish 22, making sure to adhere it well to the bottom and edges. Prick the base with a fork 23. Pour in the filling 34.

Level the surface with the back of a spoon 25. Distribute the scamorza cubes 26 and the remaining 1/4 cup of grated cheese over the surface.

Seal the puff pastry by folding the edge 28 and brush the edge with milk 29. Bake in a preheated convection oven at 392°F for 30 minutes. Once baking is complete, unmold the mushroom and potato savory pie and let it cool slightly before serving 30.

Storage

The mushroom and potato savory pie can be stored in the refrigerator for 2-3 days. You can freeze it after it has been baked and completely cooled.

Advice

If you have a potato ricer, you can use it to mash the potatoes while they're still hot; there's no need to peel them since the skin will remain inside the tool.

For the translation of some texts, artificial intelligence tools may have been used.

Mushroom and Potato Savory Pie

PRESENTATION

How to prepare Mushroom and Potato Savory Pie

Storage

Advice

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