The following post was written by chef Carla Hall, author of Cooking With Love, cohost of ABC's The Chew, and contestant on Bravo's Top Chef.
I'm all about the recovery when I'm cooking. Sometimes, I even try to anticipate disasters. This simple tart is a solution to a problem that may not even exist. Don't have a tart pan with a removable bottom? Just put the dough on a baking sheet and fold it up over the filling! (Only works with dry fillings, of course.) And this garlicky, earthy mushroom base is perfect for a casual tart. It just begs to look all French country, so you can nonchalantly tell your guests, "Oh, I just threw this together." The mushrooms practically melt into the rosemary-ricotta layer and make this one of those truly satisfying meatless main dishes.
See Carla's recipe after the break.
Go Meatless With Chef Carla Hall's Rustic Mushroom Tart
3/4 cup Homemade Ricotta or store-bought whole milk ricotta
1/2 cup crumbled goat cheese, at room temperature
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary leaves
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil, plus more for drizzling
3/4 pound mixed mushrooms (such as cremini and shiitake), sliced (4 cups)
1 medium leek (white and pale green parts only), trimmed, cut in half lengthwise then into thin half-moons, and thoroughly rinsed
3 garlic cloves, finely chopped
1/4 cup dry white wine
1 disk Flaky Butter Crust
- Preheat the oven to 400 degrees F.
- In a large bowl, stir together the ricotta, goat cheese, parmesan, rosemary, and 1/4 teaspoon pepper until well mixed.
- In a large skillet, heat the butter and oil over medium-high heat until the butter melts. Add the mushrooms, leek, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushroom juices release and evaporate and the mushrooms start to brown, about 5 minutes. Add the wine, bring to a boil, and simmer until it evaporates. Season to taste with salt and pepper.
- On a large sheet of parchment paper, roll the dough into a 12-inch round. Slide the parchment paper with the dough on it onto a half sheet pan.
- Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Spoon the mushrooms in an even layer over the cheese. Fold the border of the dough over the mushrooms, pleating the dough every 2 inches. Immediately transfer to the oven.
- Bake until the crust is golden brown, about 25 minutes. Grate the lemon zest directly over the mushroom filling and drizzle with a little olive oil. Cut into wedges and serve immediately.