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Sunday, December 6, 2015

Roasted Mushroom Spinach And Ricotta Tart

Roasted Mushroom Spinach and Ricotta Tart

A savory pie filling (ricotta, Parmesan and eggs) is hiding under the thick layer of mushrooms and spinach in this brunch tart.

  • Nonstick cooking spray
  • 1 1/4 cups unbleached all-purpose flour
  • 2 tablespoons dry-roasted sunflower kernels
  • 2 teaspoons snipped fresh thyme
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup cold water
  • 2/3 cup fat-free ricotta cheese
  • 2 eggs
  • 1/4 cup fresh basil leaves
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 3 8 ounce packages assorted fresh mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 6 ounce package fresh spinach
  • 1/4 cup dry Marsala 

1. Preheat oven to 450 degrees F. Coat a 9-inch pie plate with cooking spray; set aside.
2. For pastry, in a food processor combine flour, sunflower kernels, thyme, baking powder, and 1/4 teaspoon salt. Cover and process with on/off pulses until kernels are chopped. In a glass measuring cup combine the 1/4 cup oil and the water. With food processor running, slowly add oil mixture through feed tube, processing just until mixture comes together (do not overprocess).
3. Transfer pastry to the prepared pie plate; press evenly onto bottom and sides. Prick bottom a few times with a fork. Bake for 10 minutes. Cool on a wire rack.
4. Meanwhile, for filling, in the food processor combine ricotta cheese, eggs, basil, 2 tablespoons of the Parmesan cheese, and the pepper. Cover and process until smooth. Set aside.
5. In a large roasting pan combine mushrooms, the 1 tablespoon oil, and 1/4 teaspoon salt. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice. Stir in spinach and Marsala. Roast about 10 minutes more or until Marsala is nearly evaporated, stirring once. Remove from oven. Reduce oven temperature to 375 degrees F.
6. To assemble tart, spread filling in the bottom of the baked pastry shell. Top with mushroom mixture and the remaining 1 tablespoon Parmesan cheese. Bake for 25 to 30 minutes or just until filling is set. Let stand for 15 minutes before serving.


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