Ingredients

2 cups of mixed wild mushrooms(oyster, shiitake) roughly chopped (500ml)
1 cup button mushrooms cleaned and sliced into 1/4" (250ml)
1 tablespoon garlic, minced (15ml)
1 red onion, chopped medium dice
4 oz cambozola cheese cut into think slices(113.6g)
6 medium sized new potatoes, washed and sliced on mandolin 1/8" thick
1 tablespoon olive oil(15ml)
2 tablespoons fresh chopped basil (30ml)
Salt and pepper to taste
1/4 cup melted butter (60ml)
8" cake pan with removable bottom, lined with parchment

Method

In a skillet over medium heat, add the oil, allow to heat for 30 seconds.

Add the wild mushrooms, button mushrooms, garlic and chopped onion. Sautee until mushrooms are goldon brown and the onions are caramelized, about 10 minutes.

Season to taste with salt and pepper. Remove from the heat and allow to cool.

Wash the potatoes and then slice them 1/16" (4mm) using a mandolin or you can use a knife.

Place in a bowl with melted butter and fresh herbs. Toss to coat, season to taste with salt and pepper.

Now it's time to build the wild mushroom potato tart. 

In a round metal deep dish pan, start layering potatoes alternating with cheese and mushroom mix, finishing the top with slices of cheese. Wrap with foil ready for the barbeque.

Prepare the BBQ for indirect heat by leaving one side on and one side off. Close the lid and pre-heat to 300°F/150°C.

Place the potato tart over the indirect heat. Close the lid, and allow to cook for 30 minutes.

Remove foil from tart and continue to cook for 15 minutes, or until top of tart is golden brown and crispy.

Remove from grill allow to cool for 15 minutes before slicing into pie piece size wedges.