THE mushrooms they are an autumn ingredient, however i champignons make this tart one seasonal recipe suitable for all budgets. Dish single to serve with a side dish, tasty aperitif or dinner a buffet?Find the right opportunity for you.
In a bowl, mix flour, salt, butter, egg and start kneading with your fingertips, adding cold water a little at a time. After obtaining a compact and elastic dough, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Remove the stems and clean the mushrooms. Cut them into thin slices and cook in a large pan with a pinch of salt, a little olive oil and butter and the marjoram previously washed (if you like and have it available).
Stir gently so as not to break the mushrooms. About halfway through cooking, add the white wine. The mushrooms must cook on medium-low heat until they are well cooked and dry (depending on the water contained in the mushrooms, about 12-15 minutes).
Remove the marjoram and set aside funghi some mushrooms that will be used to decorate the tart.
Cook the sweet pancetta for a few minutes in a small pan and set aside.
In a bowl, mix ricotta, eggs and parmesan. Add to the ricotta also 100g of mushrooms, about, and the pancetta and reduce everything to cream using the blender. Stir and season with salt.
Roll out the pastry, cover a mold (24cm in diameter) with parchment paper, trim the edges and pour the ricotta and mushroom mixture. Bake in a preheated oven (not ventilated) at 180 degrees for about 25 minutes.
Let it cool, then cover the tart with the mushrooms kept aside.
Serve hot or at room temperature.
Follow the recipe on: http://www.tortelliniandco.com
Did you know that…
If you want to give the tart a more intense flavor, in the filling you can use a portion of porcini (fresh, frozen or dried), about 20 g.