Tart with potatoes, mushrooms and Premium Graviera with oregano cream

INGREDIENTS

1 piece puff pastry 

240gr  Premium Graviera with oregano Kalogeraki (grated)

10-12 round brown mushrooms cut in fine slices

200gr peeled potatoes (small) cut in very fine slices

1,5 fullspoon butter

1,5 fullspoon flour for all purposes

250ml lukewarm full fat milk

2 egg yolks

salt, pepper
a bit of olive oil

a couple of fresh oregano leaves

 

IMPLEMENTATION

 At first we prepare the graviera cream, in a pot (medium to high heat) add the butter and while it melts add the flour too, cook for a couple of minutes continuously stiring while you add milk gradualy (continue stiring) until the mixture turns to cream. When the cream is ready set aside heat and add one egg yolk while stiring quickly to embody it in cream. Then add the 140gr of Premium Graviera with oregano Kalogeraki and stir until it melts. Add a pinch of salt and pepper. Set aside to let it cool.

In the meantime saute the mushrooms with a bit of olive oil in a pan in high heat, when ready, add salt & pepper and a couple of fresh oregano leaves. Set aside for 5' to let them cool and add them in graviera cream (stir the mixture). 

Put the puff pastry on a pan with greaseproof paper, incise with a knife the pastry all around to create a rectangle (around the size of two fingers). Prick with a fork the puff pastry in the middle (to avoid blowing during baking). 

Springle the 1/3 of the rest of grated graviera in the middle of the puff pastry (keep the rest to add it on top).

Lie the graviera cream with mushrooms on top of puff pastry (avoid the rectangle you incised).

On top lie the sliced potatoes (the one closely next to the other) coat them with olive oil, salt well.

"Close" the puff pastry all around by folding it inside. Coat it with an egg yolk beaten with a bit of milk and springle the rest of grated graviera on top of potatoes and pastry all around.

Bake in preheated oven for 25-30' in 190C.

Enjoy it as it is hot!