Mushroom Ricotta Cheese Tart aka Mushroom Ricotta Quiche

Name: Mushrooms Ricotta Cheese Tart
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 180 grams All-purpose flour; 114 grams Butter very cold; 3 grams Salt; 50 ml Chilled water / Ice water; 1 tbsp Sugar (optional); 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; 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

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.

A perfect treat to any brunch, lunch or dinner. This light and nutritious mushroom ricotta cheese tart is simple, easy and a party pleaser. Use store bought or homemade crust; the filling is so simple and easy that this tart can be ready in less than an hour

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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.

A close up of a slice of this mushroom ricotta cheese tart aka mushroom ricotta quiche filled with creamy ricotta and delicious mushrooms

Mushrooms Ricotta Cheese Tart, Mushroom Ricotta Quiche, Cheese Tart, Ricotta Tart, Ricotta cheese Tart, Mushroom Quiche,

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

Author: Veena Azmanov

A perfect treat to any brunch, lunch or dinner. This light and nutritious mushroom ricotta cheese tart is simple, easy and a party pleaser. Use store-bought or homemade crust; the filling is so simple and easy that this tart can be ready in less than an hour.

5 from 12 votes

Print Pin Rate

Course: brunch, Dinner, Lunch

Cuisine: French, Italian

Adjust Servings Here: 8 servings

Calories: 322kcal

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins