Carla Hall's Rustic Mushroom Tart
Serve With Soup or Salad
This recipe was excerpted from Carla's book "Cooking With Love: Comfort Food That Hugs You."
Preheat oven to 400 degrees
In a large bowl, stir together the ricotta, goat cheese, parm, rosemary, and 1/4 teaspoon pepper until well mixed
In a large skillet, heat butter and oil over medium-high heat until the butter melts. Add the mushrooms, leek, garlic and 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushroom juices release and evaporate and the mushrooms start to brown, about five 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 two 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 EVOO. Cut into wedges and serve immediately
Recipe courtesy Carla Hall.
This recipe was styled by chef Karen Pickus for Good Morning America.