- 120g flour
- pinch of salt
- ½ teaspoon sugar
- 60g cold butter
- ice water
- 250g ricotta
- 30g freshly grated parmesan (plus more for rolling out tart dough)
- pinch of salt
- freshly ground pepper
- 2 large egg yolks
- 2 teaspoons of heavy cream
- handful of freshly picked thyme
- 3 hands full of chanterelles (or other mushroom), cleaned & roughly chopped
- ½ red chilli, de-seedes, cut in small pieces
- 1 small shallot, finely diced
- salt & freshly ground pepper
- Combine flour, salt and sugar in a blender and pulse to combine. cut cold butter & add to the flour, then pulse until largest butter pieces are about the size of almonds. gently add some ice cold water until dough holds together (you don’t want it to be wet!). form into a disc, wrap and let chill until firm in the fridge (about 40 minutes).
tart filling preparation :
- First heat some olive oil in a frying pan, add shallot and cook until starting to soft, then add chilli and Chanterelles and fry on high heat until starting to soft. then take off heat and season with salt and pepper. put aside.
- Mix ricotta with Parmesan cheese, add 1 egg yolk and add salt, pepper and thyme in a small bowl.
- Sprinkle some grated Parmesan cheese on your kitchen counter (or directly onto a baking paper), then roll out dough into circle (doesn’t have to be perfect!) – about 20cm in diameter. spread filling on the dough, leaving an about 3cm border. arrange the fried mushrooms on top and gently fold the edges of the dough toward the centre, creating a 2cm border. chill until firm.
tart filling baking :
- Heat oven to 220c°.
- Mix remaining egg yolk with heavy cream and brush the edges of the tart with the egg wash and then sprinkle with grated Parmesan cheese & some more thyme if you like. transfer to the oven and bake for 10 minutes. then reduce heat to 200c°, rotate the baking sheet and bake for another 20 minutes until the edges become golden brown. remove from oven and slide (with baking paper) on a cooling rack. serve warm or at room temperature.