This garden tart might be the recipe I have made most often from my class recipe files with several changes. It is commonly on the menu that I deliver to friends who have just had a baby. It is easy to double the recipe so that we also have dinner for ourselves, and it can be made the night before and be easily reheated or served at room temperature. It pairs nicely with a kale or arugula salad. This past weekend, we brought it along to our friends' Easter Brunch.
I occasionally add spinach, swiss chard, or arugula to the filling but left it out this time. As is the case with most of my recipes, it can easily be adapted to your own family's tastes.
I hope you enjoy it as much as we do!
5 tablespoons butter or olive oil
1/3 cup bread crumbs
2 tablespoons wheat germ
1/2 pound mushrooms, sliced thin
1 cup ricotta cheese
2 cups grated cheddar cheese
1/4 teaspoon thyme
about 10 large fresh basil leaves (or 1/4 teaspoon dried)
1 bunch green onions, thinly sliced (approximately 3/4 cup)
1 teaspoon fine sea salt
freshly ground pepper, to taste
smoked paprika for top
Grease a 9 inch pie or tart pan.
Heat 3 tablespoons butter or olive oil in a skillet over high heat. Saute mushrooms until golden brown. Turn off heat and add wheat germ and bread crumbs and mix to combine.
Press the mushroom mixture into the bottom of the tart pan.
Add the remaining 2 tablespoons of butter or oil to the skillet and cook green onions until soft. Spread onions over the mushroom crust.
Spread the grated cheddar cheese over the onions.
In the bowl of a food processor, blend the ricotta chesse, herbs, salt, and pepper, then add the eggs and blend until mixed well. Pour the egg mixture over the cheese.
Sprinkle with paprika.
Bake at 350F for 30-35 minutes, until bubbly and slightly browned and a knife inserted comes out clean. Let stand for at least 10 minutes before serving.
Can be made ahead of time and brought to room temperature prior to serving.