Mushroom Cheese Tart Recipe
Ingredients
| Whole wheat crust - 1, partially baked in a 9 1/2-inch springform pan | ||
| Fresh mushrooms | 12 Ounce | |
| Butter/Margarine | 2 Tablespoon | |
| Ricotta cheese | 1 1/2 Cup(16 tbs) | |
| Sour cream | 1/4 Cup(16 tbs) | |
| Yogurt | 1/4 Cup(16 tbs) | |
| Eggs | 2 | |
| Nutmeg | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Pre-heat the oven to 350°F.
2. Dry the mushrooms with kitchen towels.
3. With a knife or using the slicing disc of the food processor, slice them thinly.
4. In a mixer bowl, add the ricotta cheese, sour cream, yogurt, eggs, salt and pepper and blend them together.
MAKING
5. In a skillet placed over medium-high heat, heat the butter.
6. Saute the mushrooms until the liquid evaporates.
7. Cool slightly and reserve 2 spoonfuls aside for the garnish.
8. Mix the rest with the cheese mixture.
9. Refrigerate the mixture for a while.
10. Take the pastry shell and spoon the mixture into it, topping with the mushrooms.
11. Place the shell on a cookie sheet and place in the oven.
12. In the oven, bake for 30-40 minutes, until the top is firm, puffy and lightly browned
13. Cool on a wire rack for 10 minutes.
SERVING
14. Serve hot, cut into wedges.
1. Pre-heat the oven to 350°F.
2. Dry the mushrooms with kitchen towels.
3. With a knife or using the slicing disc of the food processor, slice them thinly.
4. In a mixer bowl, add the ricotta cheese, sour cream, yogurt, eggs, salt and pepper and blend them together.
MAKING
5. In a skillet placed over medium-high heat, heat the butter.
6. Saute the mushrooms until the liquid evaporates.
7. Cool slightly and reserve 2 spoonfuls aside for the garnish.
8. Mix the rest with the cheese mixture.
9. Refrigerate the mixture for a while.
10. Take the pastry shell and spoon the mixture into it, topping with the mushrooms.
11. Place the shell on a cookie sheet and place in the oven.
12. In the oven, bake for 30-40 minutes, until the top is firm, puffy and lightly browned
13. Cool on a wire rack for 10 minutes.
SERVING
14. Serve hot, cut into wedges.
Chef
