How to make it

  • Preheat the oven to 400′F.
  • Roll the pastry to 1/8 inch thickness on a floured surface. Cut out shapes or make a large rectangular tart. Place on a parchment lined baking tray. Keep chilled until ready to use.
  • Tear the mushrooms/slice into pieces. Heat the olive oil in a large saute pan and add the mushrooms (you can do this in batches). Add the garlic, scallions and thyme and saute until the mushrooms are tender and a little crispy. Season with salt and pepper. Reserve.
  • Mix the ricotta and the creme fraîche with egg yolks. Season with salt and pepper. Spread the ricotta mixture on the pastry leaving a half an inch border. Sprinkle cheeses on top and then the mushrooms.
  • Bake for 25 minutes. Or until bubbly in the center with a golden crust around the edges.
  • To serve:
  • Mix the herbs with greens in a bowl and toss with a squeeze of lemon and a touch of olive oil. Season with salt and pepper.
  • Cut the tart into pieces (if you’re making a large one). Drizzle the balsamic reduction on the plate, place the wild mushroom tarts on top and finish with the salad.

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