The following post was written by chef Carla Hall, author of Cooking With Love, cohost of ABC's The Chew, and contestant on Bravo's Top Chef.
I'm all about the recovery when I'm cooking. Sometimes, I even try to anticipate disasters. This simple tart is a solution to a problem that may not even exist. Don't have a tart pan with a removable bottom? Just put the dough on a baking sheet and fold it up over the filling! (Only works with dry fillings, of course.) And this garlicky, earthy mushroom base is perfect for a casual tart. It just begs to look all French country, so you can nonchalantly tell your guests, "Oh, I just threw this together." The mushrooms practically melt into the rosemary-ricotta layer and make this one of those truly satisfying meatless main dishes.
See Carla's recipe after the break.
3/4 cup Homemade Ricotta or store-bought whole milk ricotta Serves 6.
1/2 cup crumbled goat cheese, at room temperature
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh rosemary leaves
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
3 garlic cloves, finely chopped
1/4 cup dry white wine
1 disk Flaky Butter Crust
3/4 cup Homemade Ricotta or store-bought whole milk ricotta