This yummy creation is somewhere between deep dish pizza and cheese casserole.  Pablo was inspired by the beautiful fingerling potatoes and mushrooms at FRESHFARM Markets Dupont and this was the result: well-seasoned and sauteed fresh vegetables layered with shredded Cabra LaMancha all resting on a crisp pastry-shell bottom.  We ate it with our hands :)
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This begins by lining a 9-inch tart pan with a simple pastry crust.  Pre-bake the crust in a 400 degree oven until just golden.

While the crust is browning, slice the fingerlings and put them in a fry pan with a bit of olive oil.  When they begin to caramelize and soften, add the rough-chopped mushrooms.  Season and saute the potato & mushroom mix just a few minutes until the mushrooms begin to cook.  Remove the pan from the heat and allow to cool a bit.

Zach's beautiful fingerling potatoes from Tree & Leaf Farm.
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First a layer of the vegetable mix, then a layer of grated Cabra LaMancha.
The mushroom mix from Mother Earth Organic Mushrooms.  
We're in love...
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Put the deep dish back in the 400 degree oven and cook for about 30 minutes, or until the cheese begins to brown.
When the crust and the potato and mushroom mix has cooled a bit, rough chop an onion.  We used a large sweet onion from Next Step Produce.  Mix the raw onion into the potatoes and mushrooms.  Grate about a half pound wedge of Cabra LaMancha.  Now for assembly: first a layer of the vegetable mix, then a layer of grated cheese.  Repeat.  Top the deep dish with some ground back pepper and oil-cured olives.  Put the deep dish back in the 400 degree oven and cook for about 30 minutes, or until the cheese begins to brown.  

We ate this hot the first time and enjoyed the melted-goat-cheesy-goodness.  Leftovers were eaten cold -- just as satisfying,
 


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