-
Roughly slice the mushroom
caps and stalks. Peel and thinly slice the potatoes
-
Pour the milk and cream into a
large, heavy-based saucepan. Bring to the boil and tip in
the potatoes. Return to the boil and simmer very gently
for 10-15 mins, stirring from time to time, until the
potatoes are tender.
-
Meanwhile, preheat the oven to
200C/ Fan 180C and put a baking sheet in the oven to heat
up at the same time.
-
Melt the butter in a large
frying pan. When it begins to foam and sizzle, tip in the
sliced mushrooms and cook over a high heat for about 10
mins or until all the pan juices have completely
evaporated.
-
When the potatoes are tender,
remove them from the heat and season with salt, pepper and
grated nutmeg. Remove the mushrooms from the heat.
-
Roll out the pastry on a
lightly floured surface and use to line a 23cm
loose-bottomed quiche tin. Fill with the potato mixture,
spreading it out evenly, then spread the mushrooms on top
and scatter with the taleggio.
-
Slide the tart on to the hot
baking sheet and bake for 20-25 mins or until the pastry
is crisp and golden brown. Serve buttered baby carrots.
DAILY
DINNERS 
