This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Free-Style Mushroom, Herb, and Ricotta Tart wasn’t what I was expecting – I was thinking this would be more like a galette… In fact, it’s more like a (delicious but very crumbly) cracker topped with ricotta and some buttery mushrooms with loads of herbs in both parts of the topping. So, yum, but not what I had expected.
I halved the recipe to make two smaller “tarts” (they really are not tarts because they don’t slice or hold together – at least mine didn’t) and while they looked adorable, I don’t think I’d make these again. I did LOVE the ricotta spread and the mushrooms and might make them to fill tiny pre-baked tart shells (which would hold the filling/ topping much better) – they would be perfect for holiday entertaining because you can prepare tart shells, ricotta, and mushrooms in advance and just assemble when you serve.
The issue I had with this was the crust/ base which, while DELICIOUS (it’s made with almond flour) was much too flaky to hold such a weighty topping. Dorie calls for this crust to be rolled out to 1/8-inch thickness which is very thin and I don’t think I managed that and mine was STILL flakily falling apart. I ended up snacking on broken bits and they were very yummy as crackers but didn’t do a good job as a base for this topping.
Maybe others had more success here but for me, I enjoyed this (broken up and all) for a light lunch on a sick day (I’d prepared everything in advance so it was just a matter of assembling). Each component was tasty but they didn’t work together for me!
Get the recipe for Free-Style Mushroom, Herb and Ricotta Tart on p 315 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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I’ve found a single-serve tart to be appealing to make, as well as, to eat. Maybe that’s what I’d do with this recipe?
I agree – the ricotta topping was delicious and my favourite part.
I love the color you got on your mushrooms!
oh yeah, this topping could definitely be tarted-up in other ways…in a “regular” crust or on a baked off sheet of puff pastry, or even just on good toasted bread!
wouldn’t mind just having the topping on toast!
Your tart looks beautiful. I made/posted it today, late but it didn’t affect the flavor! 🙂 Mine turned out easy to slice and it did hold up while we held it like a pizza slice so I was happy with it. Like everyone else…the topping was great and I could see eating that on various things, a winner. You always have such nice photos.