I am often asked about what inspired me to cook. As with many things, it started as a necessity before turning into a passion. When I first got married, I knew nothing about cooking. For the first five years of our marriage, we lived in New York City. I was working as a full time Speech Pathologist, had a private practice on the side, and I was an aerobics instructor. Finding time to cook was obviously a challenge, so every night for five years, we ate out.
When I had my son, we moved to Florida and life became very different. I was still working full time, but we could not go out every night with an infant. So I began cooking simple meals, and, as many women do, I turned to my mother, who gifted me many of the recipes I use to this day.
When we moved back north, I began hosting many of the holidays. Looking for more variety, I bought cookbooks (and actually used them!). I soon found that I did indeed have a passion for cooking. Cutting up vegetables became my “good place.” My mind was focused on what I was doing, and I found it cathartic. I had never shown an interest in it when I was younger, so you can imagine my mother’s amazement. She loved coming to me for the holidays just to taste the meals I prepared, and she was very proud of my newly acquired skills.
Through all this, I found it helpful to have flexible recipes– ones that can be used for everyday cooking, or for special occasions. This tart is one of them. Do not be intimidated by all the ingredients. Set up your “mise en place” and all will be well. This dish is full of cheesy goodness–perfect for a delicious side dish. The mushrooms and spinach add fresh, savory flavor and texture. It all combines to make a scrumptious tart with a beautiful presentation. This is a “must try” for sure.
This recipe will serve 6 to 8 people who will want to come back for more at your next gathering.
Ingredients for Roasted Mushroom, Spinach and Ricotta Tart:
Nonstick cooking spray
1 package frozen pie crust, thawed
2/3 cup ricotta cheese
2 eggs
1/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 (6-ounce) packages assorted fresh mushrooms, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) package fresh spinach
1/4 cup good white wine
Preheat oven to 450°F.
Coat a 9-inch pie plate with cooking spray; set aside.
Transfer pie crust to the prepared pie plate; press evenly onto bottom and sides.
Prick bottom a few times with a fork.
Bake for 10 minutes.
Cool on a wire rack.
Make the filling:
Using a food processor combine ricotta cheese, eggs, basil, 1/2 cup of the Parmesan cheese.
Cover and process until smooth.
Set aside.
Make the topping:
In a large roasting pan combine mushrooms, 1 tablespoon oil, salt and pepper. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice.
Stir in spinach and white wine.
Roast about 10 minutes more or until the white wine is nearly evaporated, stirring once after first five minutes.
Remove from oven.
Reduce oven temperature to 375°F.
Assemble tart:
Spread filling in the bottom of the baked pastry shell.
Top with mushroom mixture and the remaining 1/4 cup Parmesan cheese, (or more of course!)
Bake for 25 to 30 minutes or just until filling is set. Let stand for 15 minutes before serving.
It’s that simple!
Macy
