Ingredients

  • 225 grams butter, unsalted
  • 400 grams potatoes
  • 680 grams spinach
  • 225 grams mushrooms, white thinly sliced
  • 450 grams mushrooms, chanterelle thinly sliced
  • 450 grams mushrooms, shiitake thinly sliced
  • 5 shallots finely chopped
  • 15 grams parsley chopped
  • 2 tablespoons thyme chopped
  • 2 tablespoons rosemary chopped
  • 1 teaspoon paprika
  • 440 milliliters chicken stock
  • 8 sheets phyllo dough

Directions

1. Preheat oven to 400*F/200*C/GM 6.
2. Wrap potatoes with aluminum foil and bake until done, about 1 hour. Cool potatoes.
3. Clean spinach and roughly chop. Sauté spinach until just wilted. Season with salt and pepper and drain on paper towels.
4. Sauté 1/3 of mushrooms until they begin to brown. Transfer to a bowl and continue cooking remaining mushrooms in same manner.
5. Sauté shallots until softened. Add shallots to mushrooms, with parsley and 3/4 of thyme. Set aside.
6. Deglaze pan with stock and reduce by half. Mount with 3 tablespoons butter. Season to taste. Keep sauce warm, covered. Clarify butter.
7. Preheat oven to 400*F/200*C/GM6. Peel potatoes and cut into 1 cm slices. Brush 1 phyllo sheet with clarified butter, sprinkle with some thyme and salt and pepper. Repeat layering with 3 more sheets. Cover stack with plastic wrap and a damp kitchen towel.
8. Make another stack on a large baking sheet. Arrange potatoes on phyllo leaving 2-3" edges all around. Top potatoes with spinach and mushroom mixture. Brush edges of pastry with butter. Drape first stack over filling and roll up edges toward filling to form a rolled rim. Bake tart until golden, 20-25 minutes. Serve warm with sauce.

Notes
Notes:Think about adding cheese to mixture.
Serving Ideas:Original serves 6 as a first course.


Categories
PotatoesSide DishesVegetarian Main courseAppetizer, hot
Keywords
PotatoesSide DishesVegetarian Main courseAppetizer, hot
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