Cooking With Love by Carla Hall
Go Meatless With Chef Carla Hall's Rustic Mushroom Tart
Ingredients
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
Kosher salt
1/4 cup dry white wine
1 disk Flaky Butter Crust
1/2 lemon
Directions
- 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.
Serves 6.
Information
- Category
- Main Dishes
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