MUSHROOM
TART WITH SPINACH AND RICOTTA FILLING by CHEF DAN:
Serves
6-8 (FOR SABRINA’S 50th
BIRTHDAY)
INGREDIENTS:
1
pound mixed mushroom, button, shiitake, stemmed and sliced
2
tablespoon olive oil, plus for brushing
1/3-teaspoon
sea salt
1
bunch scallions cut on the bias in 2 inch pieces
10
sheets frozen phyllo, dough (14-9-inch each) thawed
1
bunch fresh spinach, stemmed, washed and dried
1-3/4-cup
ricotta cheese
3/4-cup
goat cheese
3
eggs
1/3-cup
milk
3
tablespoons fresh herbs, rosemary, thyme, basil, dill, or cilantro
Sea
salt and cracked black pepper
DIRECTIONS: (PRE-HEAT OVEN 425 DEGREES THEN REDUCE
HEAT TO 375)
1.
On
a baking sheet, toss mushrooms with 2 tablespoons olive oil, and season with
salt and pepper.
2.
Roast
for 10 minutes.
3.
Toss
in scallions and roast 15 minutes.
4.
Push
mushroom and scallions to one side.
5.
Place
spinach on empty side.
6.
Roast
for 3 minutes.
7.
Let
cool and squeeze spinach dry
8.
Lightly
brush a 12-9-inch pan with oil.
9.
Working
one piece of phyllo at time, lightly brush with oil.
10.
Place
in pan and then repeat with reaming sheets, reserving 2 sheets.
11.
Using
a double layer of foil, fit over phyllo and bake for 7 minutes
12.
Remove
foil and bake 3 more minutes until golden brown.
13.
In
a blender, puree goat cheese, ricotta, eggs, and milk.
14.
Add herbs and a little salt and pulse to
combine.
15.
Spread
baked vegetables over the crust, and pour custard over the top.
16.
Cut
strips of the 2 phyllo sheets and place over the top of custard.
17.
Reduce
heat to 375 and return tart pan to the oven and bake until custard is set
about. 20-25 minutes
18.
Let
cool at least 15 minutes, serve warm or at room temperature
ENJOY DAN: HALLELUJAH!! HAPPY 50th PA
No comments:
Post a Comment