Rustic Mushroom and Ricotta Tart - 4/20 (Brasserie BLZ)

For a CBD beer in November, we offer a Rustic Wild Mushroom and Ricotta Tart . This dish combines the earthy richness of fall mushrooms with the sweetness of ricotta, creating a marriage of flavors that pairs perfectly with the relaxing, herbaceous notes of the beer.

Ingredients for 2 people:

  • 1 roll of shortcrust or puff pastry
  • 300g of various wild mushrooms (such as porcini mushrooms, chanterelles, etc.)
  • 200g ricotta
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 small shallot, finely chopped
  • A few sprigs of fresh thyme
  • Salt and pepper

Instructions :

  1. Preparation of Mushrooms :

    • Clean the mushrooms and cut them into slices or leave them whole if they are small.
    • Heat a pan with the olive oil. Add the shallot and garlic and sauté until translucent.
    • Add the mushrooms and sauté until golden brown. Season with salt, pepper and thyme.
  2. Assembling the Tart :

    • Preheat the oven to 200°C.
    • Spread the dough on a baking sheet lined with parchment paper.
    • Spread the ricotta over the dough, leaving an edge of about 2 cm.
    • Arrange the sautéed mushrooms on the ricotta.
  3. Cooking :

    • Fold the edges of the dough over the mushrooms to create a rustic border.
    • Bake for about 25-30 minutes, until the dough is golden and crispy.
  4. Services :

    • Let the pie cool slightly before serving.

The combination of wild mushrooms and ricotta creates a dish rich in flavor and texture, which pairs well with the sweetness and calming qualities of a CBD beer.

Cheers & Stay Brewtiful!