RUSTIC MUSHROOM TART
This impressive tart is healthy and delicious. It makes a perfect appetizer or a wonderful main dish when served with a green salad and a glass of wine, preferably while seated next to a roaring fire.
(Serves 8 as appetizer or 4 as main course)
For the crust:
- ¾ cup whole wheat flour
- ¾ cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup 1% cottage cheese
- ¼ cup canola oil
- ¼ cup 1% milk
- 1 ½ teaspoon sugar
- Optional: 1 egg mixed with 1 tablespoon water for glaze
Mix together the first five ingredients. Puree cottage cheese in a food processor. Add oil, milk, and sugar then process until smooth. Add the dry ingredients and pulse 4 – 5 times just until the dough clumps together. Turn out onto a lightly floured surface and knead a few times but don’t overwork. Press the dough into a disk, dust with flour, and wrap tightly in plastic wrap. Refrigerate for 30 minutes. Meanwhile prepare the filling.
For the filling:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion
- 4 cups minced sliced mushrooms
- 4 cups baby spinach leaves, prewashed
- ½ tablespoon finely chopped fresh rosemary leaves
- ½ teaspoon kosher salt
- ¼ cup dry French vermouth
- 1 cup part skim milk ricotta cheese
- ½ cup freshly grated Parmesan
- ½ tablespoon finely chopped rosemary leaves
Heat the butter and oil in a skilled over medium high flame. After the butter melts and foams, add the onions, mushrooms, and rosemary. Season with salt and pepper, cover pan and cook about 2 minutes until soft. Uncover, add baby spinach and continue cooking and stirring for 5 minutes until mushrooms release their juices. Add the vermouth, stir until it boils away, and then remove pan from heat.
In a separate bowl, combine the two cheeses and the rosemary and stir well.
Assembly:
Preheat oven to 400 degrees. Spray a rimless baking sheet with vegetable oil or line with silicone pad. On a lightly floured surface roll the dough into a 12 – 14” circle about ¼” thick. Roll it back over the rolling pin and transfer it to baking sheet.
Spread the cheese mixture over the dough leaving 2” border all around. Spoon the mushroom mixture over the cheese. Fold the 2” border back over the filling making pleats every couple of inches, and pinching them to seal. Brush the egg glaze over the rim.
Bake 25 minutes at 400 degrees until the tart browns. Let cool for a few minutes then slide it onto a board or platter, dust with freshly grated parmesan, add a sprig of fresh rosemary, and serve hot, warm, or room temperature.