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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.