Rustic Mushroom Tart
From Cooking With Love: Comfort Food That Hugs You
I am 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.
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 pie crust 1/2 lemon
1. Preheat the oven to 400°F.
2. In a large bowl, stir together the ricotta, goat cheese, parmesan, rosemary, and 1/4 teaspoon pepper until well mixed.
3. 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.
4. 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.
5. 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.
6. 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.
Photo Credit: Greg Powers Photography