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.
