Whole Grain Ricotta Mushroom Tart with Tomatoes by Gourmandelle
For the dough:
150g whole wheat flour
50g cold butter
1/4 glass of ice cold water
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
salt and pepper, to taste
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 392F.
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!
More delicious mushroom recipes are available online at www.mushrooms.ca.
Word count: 197
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