Mushroom & potato croustade (shown in photo)
Makes 8 servings
This rustic pie can be pulled together quickly thanks to store-bought, butter-based, frozen puff pastry.
2 oz. (50 g) dried porcini
3 large ‘Yukon Gold’ potatoes, peeled and sliced into 1⁄4-inch (5-mm) pieces
3⁄4 lb. (340 g) assorted wild mushrooms, wiped clean, trimmed if needed, sliced
4 shallots, finely sliced
3 cloves garlic, finely chopped
2 tbsp. (30 mL) fresh parsley, chopped
1 tsp. (5 mL) fresh rosemary, chopped
1 tsp. (5 mL) fresh thyme, chopped
1⁄2 lb. (225 g) frozen puff pastry, thawed
11⁄2 cups (375 mL) table cream
Salt and freshly ground pepper, to taste
Place porcini in a small bowl and cover with 1 cup (250 mL) warm water. Let stand for 1 hour, then strain (reserving liquid) through a cloth-lined sieve. Chop porcini and set aside.
Preheat oven to 400˚F (200˚C). Place potatoes in a large bowl. Add remaining ingredients (except puff pastry and cream); toss well.
On a lightly floured surface, roll out puff pastry to a thickness of about ¼ inch (6 mm). Place dough on a non-stick baking sheet. Pile potato mixture in centre of pastry, allowing for a
3-inch (7.5-cm) border. Next, turn up edges of pastry over filling, overlapping pastry as necessary; leave centre of filling uncovered.
In a bowl, combine 1⁄2 cup (125 mL) of reserved mushroom liquid with cream. Pour into centre of potato mixture. Bake for 20 minutes, then reduce heat to 375˚F (190˚C). Continue baking for a further 40 minutes or until crust is golden brown and potatoes are tender.
Remove croustade from oven and let stand a few minutes before slicing.