The mushroom tart is a savory pie made with a filling of ricotta, mushrooms, and mortadella 🙂
These days I really want to cook autumn dishes like these 😉
Mushrooms abound, so why not take advantage of them to enjoy them as we like best.
In this case, I used mixed mushrooms: porcini, pioppini, champignon, and oyster mushrooms.
The mushroom tart is suitable to be served as a side dish, in fact, I prepared it on Sunday for lunch.
This delicious mushroom tart is made of crumbly shortcrust pastry and is suitable for everyone.
The amount of flour to use for the preparation of the shortcrust pastry is indicative and depends on the absorption capacity of the flour: it ranges from 50 to 80 g, so you must adjust yourself at the moment.
Instead of mortadella, you can use prosciutto, and if you prefer instead of ricotta, Philadelphia cheese or Robiola is also fine.
P.S.: I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8.5 inch pan
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients for the Mushroom Tart
- 2 1/2 cups all-purpose flour
- 1/3 cup sunflower oil
- 3 1/2 tbsp cold water
- 1/2 tsp salt
- 9 oz mushrooms
- 5 oz ricotta
- 1 slice thick mortadella
- 1/2 red onion
- 1 clove garlic
- 1 bunch parsley
- 1 tbsp extra virgin olive oil
- to taste nutmeg
Tools
- 1 Pan
- 1 Knife
- 1 Wooden Spoon
- 1 Tart Pan
- Plastic Wrap
- 1 Parchment Paper
Steps for the Mushroom Tart
Prepare the savory shortcrust pastry:
On the table, pour the flour, salt, oil, and water. Move with your hands and form a ball.
Wrap it in plastic wrap and store it in the fridge for an hour.
With a small knife, remove the soil from the mushrooms and clean them with a damp cloth without wetting them.
In a pan, pour the garlic, a tablespoon of oil, the chopped onion, and parsley.
Sauté for about a minute and add the sliced mushrooms and cook for 10 minutes.
Remove the garlic, turn off and set aside.
Prepare the filling:
In a bowl, pour the ricotta, nutmeg, diced mortadella, and mushrooms.
Stir with a wooden spoon
Take the ball out of the fridge and roll out a part in the pan lined with parchment paper.
Pour the filling, leveling it well with a spoon.
With the remaining dough, make stripes and place them on the surface.
Preheat the oven to 350°F in static mode and bake the mushroom tart for about an hour.
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