Mushroom and Ricotta Cheese Tart

I made this for our Christmas dinner yesterday and everybody loved it.

Had to take a picture of the left overs... it was gone as soon as it was cut into...

 Makes One 9" Tart

Here's what you will need: 

1 Pre-baked Pie crust  (see note below)
200 grams mushrooms - cleaned and sliced (approx 2 cups)
1/4 cup chopped onions
1 med garlic mashed
1/2 cup Chopped Parsley  
Salt & pepper to taste

250 grams Ricotta Cheese
1/4 cup Fresh Cream (15% or more)
1/2 cup Parmesan Cheese (grated)
3 large eggs
1 tsp dried thyme (optional) 
Salt and Pepper to taste.


Method:

Heat the oven at 190C/380 F.

Tart Crust - I made an unsweetened short crust pastry for this tart as shown in this post Sweet Short Crust pastry however I omitted the sugar in the recipe.
You could also make a Pie crust if you prefer as shown in this post - making a perfect pie crust. 

Pre-bake the crust  - Which ever recipe you use - pre-bake the crust for 10 minutes at 190C/ 380 F before you add the filling.

Prepare the Mushrooms - 
In a skillet heat oil, add garlic and onions. Saute until the onions are translucent.
Add in the chopped mushrooms, salt and pepper.
Cook until the water from the mushrooms have evaporated.
Add Chopped Parsley and set aside to cool.

Prepare the Ricotta Cheese mixture.
In a bowl add the Ricotta, Parmesan, eggs, cream, thyme, salt and pepper. 
My kids do not like Thyme so I have omitted the thyme in my recipe.

Whisk to combine.

You could mix the mushroom mixture in the cheese mixture before  you add to the pre baked crust but the color from the mushrooms make the cheese a darker shade.
I personally prefer the Cheese to stay a nice cream color.

So I add the mushrooms to the bottom of the pre-baked tart.

Pour the Cheese mixture over the mushrooms. Use a fork to help the cheese mixture settle a bit. 

Continue to bake in the oven for a further 25 to 30 minutes at 190C / 380 F or until the top is set and slightly golden.

 And there you have it - a delicious Mushroom and Ricotta Cheese tart.  

Enjoy!

Thanks for stopping by.