Caramelized onion, mushroom and ricotta tart
Firstly, cut the onions into slices and caramelize them. To caramelize, heat a pan at a low temperature, add olive oil, and then the onion along with a generous pinch of sea salt. Cook at a low temperature and keep a close eye on the onions as you really don’t want them to burn. Low and slow is key. I often add water while I’m caramelizing onions to stop them from burning. The whole process will take about 30-40 minutes and you want the onions to be really soft and sweet, that’s when you know they are ready.
Preheat the oven to 210 degrees.
Prepare the ricotta by emptying it from the packet into a bowl and seasoning it with salt and pepper, as well as the olive oil and lemon juice. Set this aside.
Caramelized onion, mushroom and ricotta tart
Next, cook the mushrooms. Depending on the size of the mushrooms, cut them up into smallish pieces. I left mine whole because they were already relatively small. Cook the garlic in olive oil and then add the mushrooms and thyme leaves. Cook the mushrooms until they’re soft.
While the mushrooms are cooking, roll out the puff pastry into a rectangular shape roughly 2cm thick and place it on a piece of baking paper on a baking tray.
Once the mushrooms and onions are cooked, you can assemble the tart. Start by adding a layer of the ricotta mixture, leaving a little bit of naked pastry around the outside. Then add the onions, followed by the mushrooms. Bake the tart for 15 minutes and let it cool for a few minutes before cutting it. Enjoy!
Ingredients
- 4 red onions
- 250g ricotta
- 500g wild mushroom mix
- 500g puff pastry
- Juice of ¼ lemon
- 4 garlic cloves, grated
- Thyme leaves from 2 or 3 stalks
- 3 tbsp olive oil
- A sprinkle of flour to roll out the pastry
