3/4 cup homemade ricotta - or store bought whole milk ricotta 1/2 cup crumbled goat cheese, at room temp 1/4 cup finely grated Parmigano-Reggiano cheese 2 teaspoons chopped fresh rosemary leaves freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon EVOO, plus more for drizzling 3/4 pound mixed mushrooms (such as cremini and shiitake) - sliced 4 cups 1 medium leek (white and pale green parts only) trimmed, cut in half lengthwise then into thin half moons and thoroughly rinsed 3 garlic cloves, finely chopped Kosher salt 1/4 cup dry white wine 1 disk flakey butter crust (from recipe in the book) 1/2 lemon
Cooking Directions Preheat oven to 400 degrees In a large bowl, stir together the ricotta, goat cheese, parm, rosemary, and 1/4 teaspoon pepper until well mixed In a large skillet, heat butter and oil over medium-high heat until the butter melts. Add the mushrooms, leek, garlic and 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushroom juices release and evaporate and the mushrooms start to brown, about five minutes. Add the wine, bring to a boil, and simmer until it evaporates. Season to taste with salt and pepper On a large sheet of parchment paper, roll the dough into a 12-inch round. Slide the parchment paper with the dough on it onto a half sheet pan Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Spoon the mushrooms in an even layer over the cheese. Fold the border of the dough over the mushrooms, pleating the dough every two inches. Immediately transfer to the oven Bake until the crust is golden brown - about 25 minutes - Grate the lemon zest directly over the mushroom filling and drizzle with a little EVOO. Cut into wedges and serve immediately
Recipe courtesy Carla Hall.
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