Guest Post: Whole Grain Ricotta Mushroom Tart with Tomatoes by Gourmandelle
We are welcoming a new guest to the kitchen today! We are happy to have Ruxandra of the blog Gourmandelle sharing a mouthwatering tart with us. If you follow her online, you’ll already know she’s as big of a mushroom lover as we are!
Hi everyone! I’m Ruxandra, a 20-something vegetarian foodie passionate about nutrition and healthy eating. I am also an architecture student/ freelance web designer and cooking is one of my favorite hobbies. I’ve been cooking since I was little and two years ago I decided to start my own food blog. On Gourmandelle you’ll find lots of healthy vegetarian recipes and tips & tricks on how to have a balanced diet. Hope you’ll like my blog and my recipes!
Since I became a vegetarian two years ago, I turned into a huge mushrooms fan! Mushrooms are a great meat substitute. I often use them in making veggie burgers or patties because of their meaty texture. I’ve also tried them in soups, salads, tarts and many other kinds of recipes. They all turned great! You just can’t get it wrong with mushrooms. My favorite are Portabella’s, I use them at least twice a week! I also like oyster mushrooms, pickled ones are the best!
Whole Grain Ricotta Mushroom Tart with Tomatoes
This recipe is super easy to make. I’m not really a baking fan, but I cook tarts from time to time. This is one of my best salty tarts I made so far. The recipe is vegetarian, low fat and whole grain, so it’s not only delicious, but heathy too! Enjoy!
Ingredients
For the dough:
● 150g whole wheat flour
● 50g cold butter
● 1/4 glass of ice cold water
● sea salt
For the filling:
● 2 cups sliced button mushrooms
● 2 eggs, beaten
● 1 cup ricotta cheese
● 1 onion, chopped
● a bunch of dill, chopped
● 2 tsps dry thyme
● 3 tomatoes
● salt and pepper, to taste
Method
Add all dough ingredients in your food processor. The dough should have an elastic consistency. If it’s sticky add more flour. Put in the fridge for 30 minutes.
Heat some oil in a large pan. Add onion and saute for 3-4 minutes. Add sliced mushrooms, dry thyme, salt and pepper and cook for 10 minutes. Cover with a lid.
Remove from heat and add 2 beaten eggs, 1 cup of ricotta cheese, chopped dill, chopped tomatoes. You can slice one of the tomatoes and keep it for the final garnish step. Blend all together.
Heat the oven at 400F.
Press the dough in a flat round disk and place it in the greased tart form. Add the filling. Garnish with tomato slices.
Bake for 35-40 minutes.
Serve hot with sour cream on top!
If you like this recipe, you may also want to try:
Ricotta Mushroom Galette
Creamy Mushroom Soup with Thyme & Garlic Flavored Baguette
Stuffed Red Bell Peppers with Brown Rice and Mushrooms
Basic Stuffed Portabella Mushrooms
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Thanks so much to Ruxandra for being our guest today and for sharing such a mouthwatering tart!
Be sure to follow along with all of her cooking adventures over on her blog, on Twitter, Facebook and on Pinterest!
