A rustic tart filled with potato slices, sautéed mushrooms, caramelized onions, bacon, cheddar cheese, garlic and fresh Rosemary. A quick egg-wash on the dough and then baked until bubbly and golden (about 40 minutes @350F) on parchment paper, which I love using. I got home too late to make my own dough since it would have had to sit in the fridge for about an hour; so, I used pre-made phyllo sheets instead. I know, I know, bad pastry chef wannabe… LOL. I saw this made when I was shadowing a culinary student at the cooking school I am going to be going to this fall. I changed it up a bit with the added mushrooms, garlic and phyllo. They made an easy tart dough, but it really does need to be refrigerated for about an hour.