Mushroom Ricotta Tart

Mushroom Ricotta Tart
Oyster mushrooms (Pleurotus) sauteed and mixed with herbs and impregnated with balsamic. Ricotta tender and fresh along with salty parmesan meet and combine up to a crispy dough sheet to form together a delicious tart, a tart with rural style. Each layer, each ingredient participates with its own taste intensity in a wonderful treat for the palate.
Yours!
work: 30′ time: 1h:00′ easy:

Mushroom Ricotta Tart

Ingredients (6 pieces)

  • 50 gr (1.8 oz) olive oil
  • 30 gr (1.1 oz) butter
  • 1 onion
  • 250 gr (8.8 oz) oyster mushrooms
  • 1 fresh onion
  • 1 piece fresh ginger
  • ½ bunch parsley chopped
  • 1 shot balsamic cream
  • 250 gr (8.8 oz) ricotta
  • 80 gr (2.8 oz) parmesan
  • 2 egg yolks
  • salt & pepper

Tart dough

  • 120 gr (4.2 oz) flur
  • 60 gr (2.1 oz) butter cold
  • ½ tsp salt
  • ½ tsp ginger powder
  • 2-3 tbsp iced water
  • a little grated parmesan to roll the dough
We begin by first making the dough. In medium-sized bowl, add the flour, salt, ginger and butter cut into small cubes. Stir for a while, with his puree tool or with 2 forks.
Do not knead, you do not want to develop the gluten in the flour. The mixture should look like coarse crumbs.
Gradually add 2-3 tablespoons ice water, so that we can join the crumbs together.
We press the dough to become somewhat flat and wrap it in film. Refrigerate until you prepare the filling. It is going to be a little dough.
In large nonstick skillet, add the oil, butter and onion cut into thin crescents. Let it shine, stirring occasionally. When ready take them out on a plate, leaving as much oil left in the pan.
In the same pan add, if necessary, 2 tablespoons oil and add the mushrooms split, starting from the curve to stalk into smaller slices, like torn paper. Let them fry to eliminate the moisture.
When the mushrooms are cooked and reduced in volume, add the onions which are in hold, ginger into slices, parsley, onion into rings and balsamic. Mix everything together and let it boil. Taste and add salt and pepper, do not exaggerate in sauteeing. Remove from heat and allow the filling to cool.
In the bowl, you have prepared the dough put the cream cheese and crush it with a fork. Add the grated Parmesan cheese, one egg yolk and a little pepper. Mix. It is a relatively tight cheese mass.
Take the dough from the refrigerator and roll out on a silicon surface or floured worktop, giving it a disc shape with a diameter of 20-22cm (7.9-8.7in). Sprinkle with parmesan our bench and upon place the opened sheet of dough. Press the roller on the sheet, so as to stick the grated cheese under the dough tart.
Pour the cheese mixture onto the sheet, spreading it with a fork and covering its surface but not until out. Allow 2-3cm (0.79-1.2in) gap around.
Over the cheese spread the mushrooms. Turn the sheet of dough from around to the top of the fried mushrooms to cover them lightly. Beat the second egg with 2 tablespoons milk and brush the edges of the tart.
Sprinkle the whole tart with a little Parmesan cheese.
Bake at 200°C (392°F, Gas:5.7) in a preheated oven for 30'-35', until golden brown. Remove from the oven and leave to cool a little.
It is served warm.
Mushroom Ricotta Tart Mushroom Ricotta Tart

Zambia Sifaki