Savory Pie with Mushrooms and Potatoes

Method

1. Prick the pastry base with a fork or roller.
2. Peel and slice the potatoes into 0.5 cm rounds, rinse under running water to remove starch, and dry.
3. In a pan, sauté one garlic clove in olive oil with thyme. Add the mushrooms, cover and cook over high heat until they release their liquid. Uncover, add salt and pepper, let liquid evaporate, then deglaze with white wine. Add parsley and keep warm.
4. In another pan, heat olive oil with crushed garlic and rosemary. Add the potatoes, salt, cover and cook for about 10 minutes until tender but not breaking. Drain excess oil.
5. Prepare the cream: beat eggs with cream, salt, pepper and Parmesan until well combined.
6. Assemble: layer potatoes, then mushrooms, then more potatoes. Optionally add cheese cubes. Pour the cream mixture over and sprinkle with Parmesan.
7. Bake in a static oven at 200°C for 35-40 minutes. Cover with foil if the top browns too much.
8. Let cool for 10 minutes before serving.