Sweet Potato Wild Mushroom and Triple Cream Cheese Torta
From Liana Robberecht, chef Calgary Petroleum Club
- 1/2 c. assorted chopped wild mushrooms (chanterelles, porcini, oyster)
- 1/2 t. chopped shallots
- 1-1/2 lbs. russet potatoes (about 3 medium), peeled and sliced into 1⁄8-inch rounds
- 3 T. olive oil
- 1 T. fresh thyme leaves
- 1 T. chopped fresh parsley
- 2 t. kosher salt
- 1⁄2 t. freshly ground black pepper
- 1⁄2 c. (2 ounces) triple cream brie cut into small cubes (add more cheese if you wish)
- 1-1/2 lbs. sweet potatoes (about 3 medium), peeled and sliced into 1⁄8-inch rounds
- 1 medium beefsteak tomato, sliced into 1⁄8-inch rounds
- 1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
Preheat the oven to 375°F. Lightly oil a 9-inch spring-form pan. Heat a frying pan and melt the butter. Sauté the shallots and mushrooms together and set aside to cool to room temp.
In the bottom of the spring-form pan, starting from the outside and working your way in, layer half of the russet potato slices in concentric circles, overlapping them slightly. Drizzle with 2 t. of the olive oil and sprinkle with some of the thyme, parsley, salt, pepper, brie cubes and wild mushrooms. Repeat this process with a layer of half of the sweet potatoes, all of the tomato, remaining russets and remaining sweet potato. Don’t forget the oil, thyme, parsley, salt, pepper, brie and mushrooms between each layer of potatoes.
Lay the pastry flat on a work surface and roll it until about 1/4-inch thick, then cut it into a 9-inch round. Place the pastry on top of the vegetables, and, using the tip of a paring knife, cut vents into the pastry. Place the pan on a rimmed baking sheet and bake until the potatoes are tender and easily pierced with a paring knife, about 1 hour 15 minutes. Let rest for 5 minutes before unmolding. Cut into wedges. Serves 4 to 6.