Carla Hall's Rustic Mushroom Tart

By pattie_d

Ingredients

• 3/4 cup Ricotta Cheese
• 1/2 cup Soft Goat Cheese
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 teaspoon Fresh Rosemary (chopped)
• Pepper
• 1 tablespoon Butter
• 1 tablespoon Olive Oil
• 4 cups Mixed Mushrooms (coarsely chopped)
• 1 large Leek (white part only; halved lengthwise)
• 1/2 teaspoon Salt
• 1/4 cup White Wine
• 1 package Store-bought Pie Crust
• 1 Lemon
• Olive Oil

Details

Servings 6
Cooking time 30mins
Adapted from beta.abc.go.com

Preparation

Step 1

3/4 cup Ricotta Cheese
1/2 cup Soft Goat Cheese
1/4 cup Parmesan Cheese (freshly grated)
2 teaspoon Fresh Rosemary (chopped)
freshly ground black Pepper

Combine ricotta, goat cheese, parmesan, rosemary and pepper in a medium bowl. Set aside.

1 tablespoon Butter
1 tablespoon Olive Oil
4 cups Mixed Mushrooms (coarsely chopped)
1 large Leek (white part only; halved lengthwise)
3 Garlic cloves (finely chopped)
1/2 teaspoon Salt
1/4 cup White Wine

Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms, leeks, garlic and salt in a single layer. Allow mushrooms to release their juices until they turn brown. Add the wine, then simmer until liquid evaporates. Adjust seasoning if necessary. Set aside.

1 package Store-bought Pie Crust

Preheat oven to 400°F. On a large piece of parchment paper, about 12” x 17”, roll the pie crust into a 12” round. Place the parchment paper and crust on a baking sheet. Using a 2 inch cookie cutter, cut out mini pie shells and discard the scraps. Spread the ricotta mixture on each round leaving a 1/4 inch border. Top with 2 tablespoons of the mushroom mixture.

Fold the crust over the mushroom mixture, making pleats every 2” or so. Place in the oven immediately. Bake for 25 to 30 minutes or until the crust is brown and the tart is baked.

1 Lemon
Olive Oil

Remove from oven. Zest half a lemon on top and drizzle with olive oil. Serve immediately.