RICOTTA LASAGNA TART

By cprzybyl

Ingredients

• Tart Crust
• 1 1/2 cups flour
• 1/2 cup buckwheat flour
• 1 teaspoon fine grain sea salt
• Zest of one lime
• 1/4 cup olive oil
• Scant 1/2 cup cold water
• Mushroom filling
• 1 tbsp olive oil
• 200 gms button mushrooms, finely chopped
• 4-6 cloves of garlic, finely chopped
• Red chili flakes
• Handful of fresh oregano, or 1 tsp of dried
• 1 tbsp cream
• Juice of 1/2 a lime
• Salt & pepper to taste
• Tomato Sauce from my recipe here
• 1 1/2 cups fresh ricotta cheese. I made mine at home. The recipe can be found here

Details

Servings 8
Adapted from passionateaboutbaking.com

Preparation

Step 1

Preheat your oven to 190C degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside. To make the tart shell combine the flours, salt, and lemon zest in a large mixing bowl. Drizzle the olive oil over the flour and stir that in as well. Drizzle the cold water over the flour and mix with a fork just until it is absorbed. Knead one or twice – just until the dough comes together into a ball. On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. When the dough is done resting, prick the crust with a fork a few times. Now line the pastry with parchment paper and fill the tart with pie weights. Bake for 15 minutes. Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. Leave the oven on, but dial it down to 180C. In the meantime, you can make the tomato sauce. Your own, or my recipe here. Alongside, begin making the mushroom filling. Stir the, olive oil, garlic, oregano and red chili flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the chopped mushrooms, season with salt and pepper, and cook till the water evaporates. Take off heat. Add the cream, then the lime juice and set aside. When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and top with mushroom filling (see image). Spoon the remaining ricotta over this. Place the tart on a rimmed baking sheet – in case you end up with an overflow – and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving. Dusted the top of this with a bit of Parmesan if you like.