Chanterelle, Ricotta, Sweet Onion and Pancetta Tart
This flavorful tart hits all the notes, savory, salty, creamy, earthy with a hint of sweetness from the onions. Serve it with salad as a light lunch entrée or starter for dinner. If you can’t find Chanterelles, look for Porcini or a meaty exotic mushroom such as Maitake. A mix of Oyster and Crimini mushrooms can also be used. Omit the pancetta for a vegetarian option. Serves 8
Ingredients
- Pâte Brisée Dough, Recipe Follows
- 1 pound Chanterelles, trimmed and washed
- 2 tablespoon unsalted butter
- 1 teaspoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- ½ cup heavy cream
- 1 large egg, lightly beaten
- ½ pound fresh ricotta cheese
- 1 tablespoon chopped flat leaf parsley
- ¼ pound sliced pancetta, cooked until crisp and golden
- ½ medium sweet yellow onions, sliced into very thin wedges
- Extra virgin olive oil
Directions
1. Roll the brisée dough into a 12 inch circle one-eighth inch thick. Place the circle on an unlined sheet pan or 12-inch pizza pan. Roll the edges over ½ inch and crimp so that edges form a ¼ inch high rim around the tart to hold the filling. Chill in the refrigerator until firm.
2. Quarter or halve large mushrooms so that mushroom pieces are uniform in size.
3. Heat a large sauté pan over medium heat. Add the butter to the pan. When it bubbles and browns add the Chanterelles. Cook until mushrooms start to release their juices.
4. Add the garlic, shallots, and thyme, season with salt and pepper. Continue to cook until the mushrooms are golden and pan juices are almost dry. Remove from the pan to a plate and cool.
5. In a medium bowl, whisk together the cream and egg until smooth. Add the ricotta and parsley and stir to incorporate. Season with 1 teaspoon salt and a few grinds of pepper.
6. Preheat the oven to 425 degrees F. Position a rack in the middle of the oven.
7. Remove the tart shell from the refrigerator. Spread the ricotta mixture evenly over the bottom of the tart. Top with the mushrooms and then crumble the crisp pancetta over the top. Separate the thinly sliced onions and sprinkle evenly over the top. Drizzle with extra virgin olive oil and sprinkle with salt and a few grinds of black pepper.
8. Place the tart in the oven and bake for 20 minutes. Reduce the heat to 375 degrees F and bake until tart is puffed and golden, about 35 to 40 minutes. Let tart set for 15 minutes before slicing.