SPRING ONION AND ROASTED MUSHROOM TART

MAKES ONE 9 BY 13- INCH TART

1⁄2 cup full-fat ricotta cheese

2 large egg yolks, divided 3 tablespoons extra-virgin olive oil, divided

1⁄4 cup full-fat sour cream

1 1⁄2 teaspoons kosher salt, divided

3⁄4 teaspoon fresh ground black

pepper, divided

1 pound (450 grams) mixed mushrooms, such as button, shiitake, and cremini, chopped 1 tablespoon chopped fresh thyme, divided

1⁄4 cup unsalted butter, divided

2 bunches spring onions, ends trimmed

1 pound (450 grams) store-bought puff pastry

4 ounces (115 grams) aged cheddar, thinly sliced

Preheat the oven to 400 F. Grease a baking sheet

In the bowl of a food processor, puree the ricotta until smooth, about 30 seconds. Add 1 egg yolk and 1 tablespoon of the olive oil. Pulse to combine. Transfer the mixture to a small bowl. Fold in the sour cream, 1⁄

2

teaspoon of the salt and 1⁄ tea

4

spoon of the pepper. Set aside.

In a large skillet over high heat, place the remaining 2 tablespoons of olive oil and the mushrooms. Add 1⁄ teaspoon of

2

the salt, 1⁄ teaspoon of the pep

4

per, and 2 teaspoons of the thyme. Cook, stirring occasionally, until the liquid has evaporated, about 10 minutes. Stir in 2 tablespoons of the butter and cook until the mushrooms are tender and slightly crisp, about 3 more minutes. Transfer to a bowl and let cool.

Cut the white parts of the onion into 1⁄2- inch slices on the diagonal. Slice enough of the green parts to measure 1 cup. Discard the remaining green parts. In a medium skillet over low heat, melt the remaining 2 tablespoons of butter. Add the onions and the remaining 1 teaspoon of thyme, 1⁄ teaspoon of salt, and 1⁄

2 4

teaspoon of pepper. Cook until soft and beginning to brown, about 2 minutes. Be sure not to stir the onions too much so they retain their shape. Remove from the heat and let cool in the skillet.

In a small bowl, whisk the remaining egg yolk with 1 tablespoon of water to make an egg wash. Set aside.

On a lightly floured work surface, roll the puff pastry into a 9-by-13-inch rectangle. Using a ruler and a paring knife, trim the dough to 8 by 12 inches. Use a pastry brush to sweep off any excess flour. Transfer the dough to the greased baking sheet. Using a ruler and a paring knife, score the dough by running the knife around the perimeter of the pastry, 1⁄ inch from the edge, cut

4 ting only halfway through the dough. Use a pastry brush to cover the edges of the dough, outside the score mark, with the egg wash.

Spread the ricotta mixture evenly over the pastry, make sure to leave the border bare. Scatter half of the mushrooms over the ricotta. Lay the cheddar slices over the mushrooms.

Gently combine the remaining mushrooms with the onions and scatter them over the cheese. Bake for 30 minutes, turning halfway through, until the cheese is bubbly and the crust is golden brown. Let cool for 10 minutes before serving. Serve warm with a side salad or bowl of soup.

Store any leftovers in an airtight container in the fridge for up to 2 days. Before serving, reheat in a 350 F oven for 10 minutes.

Excerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright ©2021 Bettina Schormann and Erin Schiestel. Photography ©2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.