Mushroom-Ricota Tart

Mushroom Ricotta Tart

1c flour

pinch salt

1/2tsp sugar

Whisk together.

1/2c cold margarine

Cut into dough until it looks like wet-ish(yes, that is a word!) sand. Add in 1tsp of cold water at a time until you can form a ball. You do not want it to be wet. Roll into a ball and cover with plastic wrap. Place in fridge while prepping the rest.

16oz mushrooms (whatever you like), sliced

1/2tsp red pepper flake

1/8c onion, chopped

2 garlic, chopped

salt and pepper

Saute onion and garlic until soft. Add in red pepper, mushrooms, salt and pepper. Turn heat to high and cook until mushrooms are soft. Set aside. Sprinkle counter with parmesan cheese. Roll out dough until about 1/4' thick. Place on cookie sheet.

1c ricotta cheese

1/3c parmesan cheese

salt and pepper

1 egg yolk

Mix together and spread to about 1/2" from the edge of crust. Top with mushroom mixture. Fold edges over. Mix 2tsp evaporated milk with 1 egg yolk and brush along edge of crust. Bake at 425 for 10 minutes. Turn heat down to 400 and cook for 15 more minutes.

This one is a little involved, but oh so worth it!