This savory mushroom tart is an ode to my father and his canned mushrooms. As a child I hated mushrooms because he always had a can of them and put them on everything! It wasn’t until I was an adult and had mushrooms sauteed in butter and herbs that my mind was blown. This is super easy to make, and great for a crowd.
What you need:
- One pastry crust recipe, add a pinch of the Garden Citrus Blend in the pastry
- 1 cup ricotta cheese
- 4 – 6 oz mushrooms sliced or torn if using maitake
- 1 garlic clove
- 1 bunch Swiss chard, you can swap in kale
- Garden Citrus Blend, or thyme
- Oil or butter
- Salt & Pepper
- Optional beaten egg for brushing on pastry crust
Please Note: You can use any mushrooms for this recipe. I’m using a combo of shiitake and maitake ‘shrooms.
Preheat oven to 400° F.
Season ricotta with a pinch of garden citrus blend, salt & pepper. In a pan over medium high, heat a glug of oil or butter. Cook mushrooms until browned and golden, about 5 – 8 minutes. Season at the end with a pinch of salt and a generous amount of pepper. Transfer to bowl.
In the same pan, heat another glug of oil and add sliced garlic. Cook until fragrant and toss in Swiss chard. Season with salt & pepper and cook until wilted and half the size. (Don’t skip this step or you will have a very soggy bottom to your galette!)
While the greens are cooking, on a floured surface roll out the pastry crust until about 12 inches wide…it does not have to be a perfect circle! Transfer to a baking sheet covered with parchment paper. Spread most of the ricotta on the pastry , leaving about 1 inch around the edges. Then top with the chard (drain juice off first) and then the mushrooms. Spoon the rest of the ricotta on top, then fold the crust edges over and pinch when necessary. Brush with optional beaten egg to make a very golden crust.