YIELD: 12 Servings 3 lbs. stemmed and sliced wild mushrooms 6 oz. butter 2 lbs. sliced fresh potatoes, 1/8” thick 5 large eggs 8 oz. grated Pecorino Sardo or Romano cheese 1⁄2 cup heavy cream 2 Tbsps. finely chopped fresh thyme leaves 2 tsps. salt 1 1⁄2 tsp. pepper 1 egg yolk, beaten with 1 Tbsp. water 1. Preheat oven to 375°F. 2. Roll out 12 oz. of the pie dough into a 16-inch circle. Fit onto bottom and up side of 10-inch springform pan (with removable bottom); trim top to make even. Line ...
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