Mushroom Ricotta Cheese Tart aka Mushroom Ricotta Quiche
This simple, easy and effortless recipe makes a light and nutritious mushroom ricotta cheese tart that’s perfect for any brunch, lunch or dinner. The creamy cheese and mushroom filling baked in a homemade shortcrust pastry crust takes less than an hour and can be made ahead of time which makes entertaining a breeze.
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I think by now you are aware that I am a big fan of cheese, whether it’s a cheesecake or a savory cheese tart. Ricotta is a very good cheese to use when you want to keep things light because it usually doesn’t alter the texture of the recipe.
I love mushroom quiche and I love my Goats cheese tart so I decided to create this one based on those recipes. A little lighter than my classic mushroom quiche but delicious and packed with nutrition.
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Let’s Talk Ingredients and Substitutes (Save/Pin)
- Mushrooms – I love to use a good mix of different mushrooms – champagne, shiitake, chestnut.. Having said that often I have used only the champagne mushrooms because that’s what I can get easily and at an affordable price. So; use whatever pleases you.
- Ricotta cheese – I am using a 5% ricotta cheese to keep this one light but you can use a more indulgent cream cheese too.
- Parmesan cheese – Not much but I love the nutty smoky flavor it adds to the earthy mushrooms.
- Thyme – you can use fresh but I usually never have fresh thyme on hand unless I cooking lamb. If you use fresh I highly recommend you use less rather than more.. as thyme can really be strong on the delicate ricotta.
- Herbs – I love cilantro so often my choice of the herb is cilantro but parsley works great with mushrooms as well.
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Homemade or Store-Bought Pie Crust
If you have seen my long and detailed post about Homemade flaky Pie Crust 101 or Homemade Sweet Shortcrust Pastry 101, then you know how I feel about it. ys, I am passionate about using a homemade crust for pies, tarts or my quiches. Having said that, I am guilty of using store-bought pastry, when time, is not a luxury. I know that life can get busy and things just don’t work out. So while I do use homemade 90% of the time, I do always have a roll of puff pastry and shortcrust pastry tucked in the corner of my freezer. Just for that one day when – you know – I just don’t have time.
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Recipe – Mushroom Ricotta Cheese Tart (Save/Pin)
Tools
This is delicious! you will love it.
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Ingredients
Single Pie Crust
- All-purpose flour – 180 grams
- Butter very cold – 120 grams (1/2 stick or 1/2 cup / 4 oz )
- Salt – 3 grams (1/2 tsp)
- Chilled water / Ice water – 50 to 60 ml
- Sugar – 1 tbsp (optional)
To Saute Mushrooms
- Mushrooms – cleaned and sliced (approx 2 cups or 200 grams)
- Onions chopped – 1/4 cup
- Garlic grated- 1 small
- Herbs – cilantro or parsley – 1/4 cup
- Salt & pepper to taste
Ricotta Cheese Mixture
- Ricotta cheese 250 gram (1 cup)
- Fresh cream – 15% or more – 120 ml (1/4 cup )
- Parmesan cheese (grated) – 1/4 cup
- Eggs -large 3 nos
- Dried thyme (optional) – 1 tsp
- Salt and pepper to taste
Method
Make the Pie Crust / Pastry
Learn to make the best pie crust in my detailed step by step tutorial – Homemade Flaky Pie Crust 101
- Cut butter into cubes and keep chilled.
- Place the flour and salt in a bowl.
- Add butter to the flour and cut with a pastry blender, a fork or your hands until you have a coarse breadcrumb consistency.
- Add a few tablespoons of water until you can make a dough.
- Gather the pastry into a disc and chill in the fridge.
- Once chilled roll into a sheet on a lightly dusted worktop.
- Drape over a rolling pin and place over a 9″ Pie pan – trim off excess.
- Prick the base with the tines of a fork and let chill in the fridge while you preheat the oven.
- Preheat the oven at 190 C / 380 F – pre-bake the quiche shell for 10 minutes or until the pastry is lightly colored.
Saute Mushrooms
- In a skillet heat oil, add garlic and onions. Saute until the onions are translucent.
- Add in the chopped mushrooms, salt, and pepper.
- Cook until the water from the mushrooms has evaporated.
- Add Chopped Parsley and set aside to cool.
Prepare the Ricotta Cheese mixture.
- In a bowl add the Ricotta, eggs, cream, thyme, salt, and pepper.
- Whisk to combine.
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Assemble Tart
- Combine mushrooms and Parmesan together.
- Add the mushrooms mixture to the bottom of the pre-baked tart.
- Pour the cheese mixture over the mushrooms.
- Use a fork to help the cheese mixture settle into the mushrooms.
Bake Tart
- Bake on the center rack in the oven for 25 to 30 minutes at 170 C / 340 F or until the top are set and slightly golden.
- Cool for at least 10 minutes before you cut into it.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Mushrooms Ricotta Cheese Tart, Mushroom Ricotta Quiche, Cheese Tart, Ricotta Tart, Ricotta cheese Tart, Mushroom Quiche,
Mushrooms Ricotta Cheese Tart
Ingredients
Single Pie Crust
- 180 grams All-purpose flour
- 114 grams Butter very cold
- 3 grams Salt
- 50 ml Chilled water / Ice water
- 1 tbsp Sugar optional
To Saute Mushrooms
- 200 grams Mushrooms cleaned and sliced
- 1/4 cup Onion chopped
- 1 tsp Garlic minced
- 1/4 cup Herbs - Cilantro or Parsley
- 1 tsp Salt
- 1/2 tsp Pepper
Ricotta Cheese Mixture
- 250 grams Ricotta Cheese
- 120 ml Fresh cream 15% or more
- 1/4 cup Parmesan Cheese grated
- 3 Eggs large
- 1 tsp Dried thyme optional
- Salt and Pepper to taste
Instructions
Make the Pie Crust / Pastry
- Learn to make the best pie crust in my detailed step by step tutorial - Homemade Flaky Pie Crust 101
- Cut butter into cubes and keep chilled.
- Place the flour and salt in a bowl.
- Add butter to the flour and cut with a pastry blender, a fork or your hands until you have a coarse breadcrumb consistency.
- Add a few tablespoons of water until you can make a dough
- Gather the pastry into a disc and chill in the fridge.
- Once chilled roll into a sheet on a lightly dusted worktop.
- Drape over a rolling pin and place over a 9" Pie pan - trim off excess.
- Prick the base with the tines of a fork and let chill in the fridge while you preheat the oven.
- Preheat the oven to 190 C/380 F -
- Line the pastry with parchment paper and add some pie weight or dried beans
- Pre-bake the quiche shell for 10 to 12 minutes or until the pastry is lightly colored
- Reduce the oven temperature to 170C/340 F
Saute Mushrooms
- In a skillet heat oil, add garlic and onions. Saute until the onions are translucent.
- Add in the chopped mushrooms, salt, and pepper.
- Cook until the water from the mushrooms has evaporated.
- Add Chopped Parsley and set aside to cool.
Prepare the Ricotta Cheese mixture.
- In a bowl add the Ricotta, eggs, cream, thyme, salt, and pepper.
- Whisk to combine.
Assemble Tart
- Combine Mushrooms and Parmesan together
- Add the mushrooms mixture to the bottom of the pre-baked tart.
- Pour the Cheese mixture over the mushrooms.
- Use a fork to help the cheese mixture settle into the mushrooms
Bake Tart
- Bake on the center rack in the oven for 25 to 30 minutes at 170 C / 340 F or until the top is set and slightly golden.
- Cool for at least 10 minutes before you cut into it.
Looking for more savory pies, tart and quiche recipes?
I love making these too. Take a look at some of my wonderful pies, tarts and quiche recipe here on the blog, such as the best mushroom quiche recipe, Red pepper onion and goats cheese tarts, crustless swiss chard quiche, crustless kale artichoke ricotta quiche, artichokes and goats cheese quiche, grilled eggplant and onion quiche.
A Collection of Pies, Quiches, and Tarts made using a Perfect Pie Crust Recipe and Tutorial
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Goat Cheese is so underestimated. I bet this tastes good!
Thank you Nicole
My hubby is such a fan of anything with mushrooms! I should make this recipe for him!)
Thank you, Veronika. Yes, we love mushrooms too.
Lovely tart! I don’t normally think of things with a shortbread crust as light, but I love the swap of heavy cream cheese for ricotta instead.
Than you Julie. It does work well with this trat.
What a fun cheese tart! Ricotta cheese is the best and can be used in so many different types of recipes! I love the ingredients in this tart!
Thank you Amanda.
Quiche meets a tart – genius! All that cheesy goodness with the meaty mushrooms make for a great brunch treat.
Absolutely Sharon. Quiche meets a tart. you will love this one
Hi Veena! I started to make my own ricotta cheese and am always on the lookout for recipes that use ricotta as an ingredient! This tart is defs on my dinner list for next week!
Have a great weekend!
Making homemade ricotta sounds so good. I love using ricotta in my tarts instead of cream – you must try.
Herbs and ricotta are a wonderful combo! Love the addition of mushrooms as well. This is such an elegant tart – it would be perfect for Sunday brunch.
Thank you, Ashley. Yes, herbs ricotta and mushrooms – always a winning combination.
The combination of cilantro and thyme sounds delightful with the mushrooms. Plus, I am a huge fan of ricotta, this is going on my list of things to make ASAP!
Thank you, Whitney. I hope you give this a try.
Mmm. I love mushroom in a quiche!! Especially with a delicious cheese like ricotta and the herbs you’ve put in here! Awesome recipe!
Me too Elaine. Love mushrooms in my quiche.
Mmmm… I love a good tart and this one looks so flavorful! I don’t usually use ricotta cheese in mine, but I’m clearly going to have to give it a try!
Thank you, Rachael. I love how creamy the ricotta makes this mushroom tart
Mmmmmm … I love cheese, too! And mushrooms, for sure – so yeah, I’m pretty much drooling over this tart! So great that you can make it ahead of time, as well – that’s always such a total lifesaver for the busy hostess!
I hear ya.. I love cheese and I love mushrooms too!
This tart is beautiful! I’m a HUGE fan of cheese, too, so this recipe is perfect.
Me too, Abby. Love cheese.