Potato Torta

Recipe created by:

Giorgio Celmo

Giorgio’s Restaurant

Ingredients

20 ounces prepared pie dough divided

2 pounds sliced fresh potatoes, 1/8-inch slices

3 pounds wild mushrooms or sliced mini Portobello’s

6 ounces salted butter

5 large eggs

8 ounces grated Pecorion Sardo or Romano cheese

½ cup heavy cream

2 tablespoons finely chopped fresh thyme leaves

2 teaspoons sea salt

1-1/2 teaspoons pepper

1 egg yoke, beaten with 1-tablespoon water

Directions

1. Roll out 12 ounces of the pie dough to a 16-inch circle. Fit into a 10-inch spring form with removable bottom

Line bottom with parchment paper, fill with pie dough trim top to make even

and bake at 375`F for 15 to 20 minutes or until golden brown.

2. In large pan sauté mushrooms in butter 8 to 10 minutes or until tender and liquid has evaporated. Cook potatoes covered 10 to 15 minutes or until tender yet still firm. Drain potatoes, in a large bowl mix eggs, cheese, cream, thyme, salt, pepper; stir in mushrooms and potatoes.

3. Spoon filling into torta shell; brush top edge of torta with egg wash. Place 10-inch circle of dough over filling, pressing gently to seal. Cut several times to vent. Bake at 400`F for 45 minutes apply more egg wash to top and bake an additional 15 to 30 minutes or until top is golden brown and center is 165`.  Allow to cool till warm.

To serve cut into 12 wedges