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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

POTATO, MUSHROOM, AND DRIED PLUM TORTA

Prep Time  - Serves  25

Ingredients

4 each refrigerated pie crusts for 9-inch pie
2 lbs pound potatoes, peeled and sliced 1/8 inch thick
4 oz butter
2 lbs assorted mushrooms (such as white, crimini, shiitake and oyster), sliced
24 oz eggs, liquid measure
12 oz heavy cream
2 T fresh thyme leaves, chopped
1 T salt
2 tsp pepper
12 oz chopped pitted dried plums
7 oz grated Romano cheese
2 each egg yolk, beaten with 1 T water per yolk

 *Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel

Directions

Heat oven to 400ºF.

Bring pie crusts to room temperature as package directs. On lightly floured surface, roll out one pie crust to 13-inch circle. Fit crust into 9-inch springform pan with removable bottom. Press onto bottom and side of pan. Trim crust to make even. Set aside. Repeat as need for desired recipe quantity. Cook potatoes, covered in boiling water, 8 to 10 minutes or until tender; drain and cool. Meanwhile, in a skillet, melt butter over medium-high heat. Add mushrooms; cook and stir 8 to 10 minutes or until liquid has evaporated; set aside to cool. In a bowl, whisk together eggs, cream, thyme, salt and pepper. Gently stir in mushrooms, potatoes, dried plums and cheese. Spoon filling into crust-lined pan. Brush top edge of crust with egg wash. Place remaining pie crust over filling, pinching edges to seal. With small knife, make several small cuts to vent. Bake 35 minutes; brush with egg wash. Bake an additional 10 minutes or until top is golden brown and internal temperature reaches 160ºF. Let stand 20 minutes.

Labeling


Nutrition Facts

Calories
347
Cholesterol
162mg
% of Calories from Fat
55%
Total Fat
22g
Sodium
620mg
Carbohydrate
30g
Protein
10g
Fiber
2g

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