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

Mushrooms Ricotta Cheese Tart

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
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Course: brunch, Dinner, Lunch
Cuisine: French, Italian
Keyword: baking, cheese, mushrooms, Pie, Quiche, ricotta, Ricotta Quiche Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 322kcal
Author: Veena Azmanov
Cost: $10

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.

    Nutrition

    Serving: 130g | Calories: 322kcal | Carbohydrates: 21.6g | Protein: 10g | Fat: 21.9g | Saturated Fat: 13.1g | Polyunsaturated Fat: 8.3g | Monounsaturated Fat: 0g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 301mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 2.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg