Mushroom Ricotta Tart

Are you sick of me talking about leftovers yet?  I had a few leftovers in the fridge and googled what I could do with them.  This is what I came up with--turned out great!

Note on the pie crust: I bought a Trader Joe's two-crust box.  When I took it out and unrolled one, it crumbled into big pieces.  Not happy.  I pinched the pieces together and rolled it out again.  All said and done, it turned out awesome for a savory type pie.  It's a bit more dense than the Pillsbury prepared refrigerated crust I usually buy.  (Update: don't fiddle with what brand of crust to buy--if you have 15 minutes to spare you simply must make this one instead!)

Mushroom Ricotta Tart

1 single uncooked pie crust--you decide if it is store bought or homemade

Mushroom Layer

8 oz. cremini mushrooms, diced

1/4 c. onion, chopped

1 t. minced garlic

2-3 handfuls of spinach

1 t. salt

1/2 t. pepper

1/4 c. parmesan cheese, grated

Heat a tablespoon or so of oil in a skillet.  Add the chopped onions and saute until translucent.  Add the garlic toward the end.  Add the chopped mushrooms, salt and pepper.  Cook until the moisture in the mushrooms have evaporated. Add the spinach until wilted and set the mix aside to cool.  Once cooler, stir in the parmesan cheese.

Ricotta Cheese Mixture

8 oz. ricotta cheese 

1/2 c. heavy whipping cream

3 eggs

1 t. dried thyme 

1/4 t. salt

1/4 t. pepper

Whisk together all the the ricotta, whipping cream, eggs, thyme, salt, and pepper.

Line a pie pan with the crust, pricking it with a fork.  Pre-bake it for 10 minutes at 375 degrees.

Remove from the oven and decrease oven temp to just under 350 degrees.  

Add the mushroom layer to the pie crust.  Then pour the ricotta mixture over that.

Bake at 30-35 minutes or until the top is golden brown and an inserted knife comes clean.

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c = cup

oz = ounce

T = tablespoon

t = teaspoon