purple produce takeover + potato tart recipe

millennial pink might be the color of the year when it comes to styling your home, but purple is definitely the hue for your tablescape. purple produce is everywhere. whole foods even named it one of the top food trends of 2017. i wrote a little about the trend in this weekend’s herald-dispatch — and it gave me an excuse to whip up these super cute, personal-sized savory purple potato + mushroom tarts.

these guys are perfect for breakfast with an easy over egg.

1 pie crust (homemade or store bought)
1 lb. purple potatoes, 1/4 inch slices
1 lb. mushrooms, sliced
1 tbsp. butter
1 small shallot, diced
1/4 c. grated Parmesan cheese
1 tsp. thyme

  1. Heat oven to 350. Simmer potatoes in water for 10 minutes or until tender; drain.
  2. Melt butter, sweat shallots with a pinch of salt until aromatic. Add mushrooms and 1/2 tsp. thyme; sautee for 10 minutes. Season to taste with salt and pepper.
  3. Roll pie dough into 9″ tart pan, or personal-size tart pans (as pictured). Fill with mushrooms, sprinkle on cheese and top with potatoes, overlapping slightly. Finish with remaining thyme and a sprinkle of salt.
  4. Place tart on baking sheet and cook for 40 minutes, or until crust is golden brown.

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