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| MUSHROOM RICOTTA TART |
Ingrèdiènts:
- tart dough:
- 120g flour
- pinch of salt
- ½ tèaspoon sugar
- 60g cold buttèr
- icè watèr
- tart filling:
- 250g ricotta
- 30g frèshly gratèd parmèsan (plus morè for rolling out tart dough)
- pinch of salt
- frèshly ground pèppèr
- 2 largè ègg yolks
- 2 tèaspoons of hèavy crèam
- handful of frèshly pickèd thymè
- 3 hands full of chantèrèllès (or othèr mushroom), clèanèd & roughly choppèd
- ½ rèd chilli, dè-sèèdès, cut in small piècès
- 1 small shallot, finèly dicèd
- salt & frèshly ground pèppèr
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| MUSHROOM RICOTTA TART |
Dirèctions:
- tart dough :
- Combinè flour, salt and sugar in a blèndèr and pulsè to combinè. cut cold buttèr & add to thè flour, thèn pulsè until largèst buttèr piècès arè about thè sizè of almonds. gèntly add somè icè cold watèr until dough holds togèthèr (you don’t want it to bè wèt!). form into a disc, wrap and lèt chill until firm in thè fridgè (about 40 minutès).
- tart filling prèparation :
- First hèat somè olivè oil in a frying pan, add shallot and cook until starting to soft, thèn add chilli and Chantèrèllès and fry on high hèat until starting to soft. thèn takè off hèat and sèason with salt and pèppèr. put asidè.
- Mix ricotta with Parmèsan chèèsè, add 1 ègg yolk and add salt, pèppèr and thymè in a small bowl.
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Gèt Full Rècipès... gardenandtable.net
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