This is a great dish to plan to make for a long weekend lunch. Serve with a simple leaf salad. Leftover’s also keep well so, to be the envy at your office, why not make two!
- 1 sheet short crust pastry
- 4 large flat mushrooms
- 1 large brown onion, cut into large wedges
- 4 tbsp olive oil
- 2 cloves of garlic, finely chopped
- 1 tbsp thyme, finely chopped
- 300g Ricotta cheese
- 2 tbsp grated Parmesan cheese
- Black pepper
- ½ cup grated cheddar cheese
- Lemon wedges and Parmesan cheese to serve
For the Raisin, Caper & Herb Salsa:
- 2 tbsp golden raisins, chopped
- 2 tbsp tiny brined capers, drained
- ¼ cup flat parsley, roughly chopped
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
Preheat an oven to 170°
Line a 24cm fluted tart ring with the pastry and trim the edges. Prick the base all over with a fork and place in the freezer for at least 20 minutes.
Cook in the oven from frozen for 15 minutes or until golden. Set aside and leave in the ring mold.
Place the mushrooms and onions onto a lined baking tray. Drizzle with the olive oil, garlic and thyme and season with salt and pepper. Place the tray in the oven and roast the mushrooms for 12 minutes then remove from the tray and continue to roast the onions for another 10 minutes.
In a mixing bowl whip together the ricotta and Parmesan and season well with salt and pepper. Spoon this into the base of the tart shell.
Cut the mushrooms in half and place over the ricotta. Scatter the onions around and top with the cheese. Place back in the oven for 12-15 minutes until the cheese is golden.
Meanwhile combine the raisin salsa ingredients into a bowl and mix well.
Remove the tart form the tart mold, place onto a serving plate and spoon over the salsa and serve with extra shaved Parmesan and lemon wedges.