Rustic Harvest Vegetarian Mushrooms Tart
YumRustic Harvest Vegetarian Mushrooms Tart : releasing the flavours of fertile forests …
We had two nights of rain and this Rustic Harvest Vegetarian Mushroom Tart is the result of moist forest ground since I found several sorts of mushrooms at our street market, thanks to warm ground and beautiful, rainy nights. Here are the ingredients, tomatoes for the salad included :
You can always use the sort available and, to my experience, button mushrooms are the easiest to find. I used chanterelles, porcini and button mushrooms.
Also, I wanted to make the tart without prosciutto or bacon or intense herbs because it would be such a pity to overpower the beautiful forest mushrooms flavours.
Rustic Harvest Vegetarian Mushrooms Tart
Ingredients
- 1 ½ cup flour
- 6 Tbsp butter, softened + for the dish
- 2 egg yolks
- Salt to taste
- 4 Tbsp water
- 1 Tbsp olive oil
- 1 onion, chopped
- 5 1/2 cups mushrooms, sliced
- Salt and ground black pepper to taste
- 1 egg
- 1 egg yolk
- Pinch of baking powder
- 1 cup Ricotta
- 2 cups heavy cream
- 1 Tbsp parsley leaves, chopped
- Chives chopped, to garnish
Instructions
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Preheat the oven to 160 C / 320 F.
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On a table, make pastry of flour, butter, egg yolks, salt and water.
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Roll the pastry to fit the baking dish and the sides ( ø 10 inches ).
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Butter the dish and place the dough into it.
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Cover it with foil and bake for 10 minutes.
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While the dough is in the oven, take skillet and fry olive oil, onion, mushrooms, salt and black pepper until there is no liquid left in the skillet ( 7 mins ).
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Take the dough out of the oven and set the oven to 180 C / 356 F.
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Leave the dish with half baked pastry aside while you combine the mushrooms with egg, egg yolk, baking powder, Ricotta, heavy cream and parsley leaves, using spatula.
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Pour the filling into the dish and bake for another 30 minutes at 180 C / 356 F.
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Garnish with chopped chives to taste and serve immediately.
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