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
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.
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.
- 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.
- 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!