Sunday, April 6, 2014

Rustic Mushroom Tart/Pizza

Once again.... Here's a recipe from Pinterest. I look at Pinterest while watching mindless TV like I would thumb through a magazine but instead of turning down page corners, I "pin" the recipes. I'm a sucker for a pretty face/picture. This one looked amazing and sounded scrumptious. But, you know me. I couldn't leave well enough alone. The recipe calls for a buttery flaky pie crust. ( You KNOW I HATE to make pie crust! ) so,  I substituted pizza crust. It was ok. Not scrumptious, but after all, I married "Mikey" who will eat absolutely anything! It is very rich ( and would be great as an appetizer) and very filling. I would make it again, but I would use my tart pan instead of shaping free form. Anyway, give it a try if you LOVE mushrooms, goat cheese and creamy ricotta. I see an extra 1/2 mile on the elliptical at the gym tomorrow! Was it worth it? Absolutely!

Rustic Mushroom Tart /Pizza
3/4 cup whole milk ricotta
1/2 cup crumbled goat cheese, room temperature
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil, plus more for drizzling
3/4 pound mixed mushrooms (such as cremini and shiitake), sliced (4 cups)
1 medium leek (white and pale green parts only), trimmed, cut in half lengthwise then into thin half-moons, and thoroughly rinsed or 1 small sweet onion, sliced
3 garlic cloves, finely chopped
Kosher salt
1/4 cup dry white wine
1 recipe Flaky Butter Crust or pizza crust
1/2 lemon, zest only

Preheat the oven to 400°F.

 In a large bowl, stir together ricotta, goat cheese, parmesan, rosemary, and 1/4 teaspoon pepper until well mixed.

 In a large skillet, heat the butter and oil over medium-high heat until the butter melts. Add the mushrooms, leek, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushroom juices release and evaporate and the mushrooms start to brown, about 5 minutes. Add the wine, bring to a boil, and simmer until it evaporates. Season to taste with salt and pepper.

On a large sheet of parchment paper, roll the dough into a 12-inch round. Slide the parchment paper with the dough on it onto a half sheet pan.

Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Spoon the mushrooms in an even layer over the cheese. Fold the border of the dough over the mushrooms, pleating the dough every 2 inches. Immediately transfer to the oven.

 Bake until the crust is golden brown, about 25 minutes. Grate the lemon zest directly over the mushroom filling and drizzle with a little olive oil. Cut into wedges and serve immediately.

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