Rustic 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.
Rustic Harvest Vegetarian Mushrooms Tart
- 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
Preheat the oven to 160 C / 320 F.
On a table, make pastry of flour, butter, egg yolks, salt and water.
Roll the pastry to fit the baking dish and the sides ( ø 10 inches ).
Butter the dish and place the dough into it.
Cover it with foil and bake for 10 minutes.
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 ).
Take the dough out of the oven and set the oven to 180 C / 356 F.
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.
Pour the filling into the dish and bake for another 30 minutes at 180 C / 356 F.
Garnish with chopped chives to taste and serve immediately.