Mushroom Tart in Potato Crust

4 servings

4 cups frozen shredded hash brown potatoes
6 scallions, sliced
2 tablespoons grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
4 large eggs, beaten
1 tablespoon olive oil
8 ounces assorted mushrooms (such as white, crimini, shiitake and oyster),
sliced (about 3 cups)
1/2 cup crumbled feta cheese
1/2 cup milk
1 teaspoon fresh thyme leaves, finely chopped, or dried Italian seasoning

Put a baking sheet on the middle shelf of the oven and heat the oven to
475 F. Spray a 12-inch tart pan with removable bottom or a 12-inch pizza
pan with butter-flavored nonstick cooking spray. Combine the potatoes,
half the scallions, half the Parmesan and half the pepper in a large bowl.
Stir in half the eggs and mix until well blended. Spread the potato
mixture evenly on the bottom and up the sides of the pan. Put the tart on
the preheated baking sheet and bake for 10 minutes or until golden brown.
Remove from the oven. Reduce the oven temperature to 375 F. Meanwhile,
heat the oil in a large skillet over high heat; add the mushrooms and
saute for 5 minutes. Remove from the heat. Stir in the feta, milk, thyme
and the remaining scallions, Parmesan, pepper and eggs. Pour the mushroom
mixture into the potato crust. Bake for 10 to 15 minutes or until set

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