This tart can be served as the main course or cut into smaller portions and served as an appetizer.
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This tart can be served as the main course or cut into smaller portions and served as an appetizer.
3 tbsp butter, cold and cut into bits
1-2 tbsp olive oil
2 tbsp olive oil
1 leek, white part only, sliced in rounds
1 1/2 tbsp honey
1/2 tsp red chili flakes, or to taste
For the crust:
3/4 cup milk
2-3 large portabella mushrooms, cleaned and sliced
1 cup whole wheat flour
For the topping:
1/2 cup shredded Parmesan, asiago or romano cheese
3/4 cup all-purpose flour
1 1/4 cups ricotta cheese
1 1/4 tsp Clabber Girl Baking Powder
2-3 garlic cloves, minced
1 tsp salt
4-6 fresh sage leaves, minced
To make the crust, in a medium bowl whisk together the whole wheat and all-purpose flour, the baking powder and salt. Blend the butter in using a fork or your fingers. This is the same method as making pie dough but because it is a small amount of butter the results will look not as crumbly.
In a small bowl, whisk together the olive oil and honey, then whisk in the milk. Make a well in the center of the flour mixture and add the liquids, stir with a wooden spoon until the dough comes together.
Position a rack in the center of the oven and preheat to 450 . Sprinkle a thick aluminum baking pan or pizza pan with whole wheat flour to prevent sticking—thin cookie sheets will not conduct heat properly and may burn the crust.
To make the topping, combine ricotta, garlic and sage in a small bowl, mixing thoroughly.
Heat the olive oil in a skillet on medium high and add the leeks and red chilis, stirring frequently for about 3 minutes. Add the portabella mushrooms and cook until the mushrooms release their water, about 6 – 8 minutes longer.
Spread the dough by hand directly on the prepared tart pan or cookie sheet to about 12 inches in diameter. Layer with the ricotta mixture and top with the mushroom and leeks.
Sprinkle the Parmesan cheese and bake for about 12 – 15 minutes or until the edges are golden and the cheese is bubbly.
3 tbsp butter, cold and cut into bits
1-2 tbsp olive oil
2 tbsp olive oil
1 leek, white part only, sliced in rounds
1 1/2 tbsp honey
1/2 tsp red chili flakes, or to taste
For the crust:
3/4 cup milk
2-3 large portabella mushrooms, cleaned and sliced
1 cup whole wheat flour
For the topping:
1/2 cup shredded Parmesan, asiago or romano cheese
3/4 cup all-purpose flour
1 1/4 cups ricotta cheese
1 1/4 tsp Clabber Girl Baking Powder
2-3 garlic cloves, minced
1 tsp salt
4-6 fresh sage leaves, minced
To make the crust, in a medium bowl whisk together the whole wheat and all-purpose flour, the baking powder and salt. Blend the butter in using a fork or your fingers. This is the same method as making pie dough but because it is a small amount of butter the results will look not as crumbly.
In a small bowl, whisk together the olive oil and honey, then whisk in the milk. Make a well in the center of the flour mixture and add the liquids, stir with a wooden spoon until the dough comes together.
Position a rack in the center of the oven and preheat to 450 . Sprinkle a thick aluminum baking pan or pizza pan with whole wheat flour to prevent sticking—thin cookie sheets will not conduct heat properly and may burn the crust.
To make the topping, combine ricotta, garlic and sage in a small bowl, mixing thoroughly.
Heat the olive oil in a skillet on medium high and add the leeks and red chilis, stirring frequently for about 3 minutes. Add the portabella mushrooms and cook until the mushrooms release their water, about 6 – 8 minutes longer.
Spread the dough by hand directly on the prepared tart pan or cookie sheet to about 12 inches in diameter. Layer with the ricotta mixture and top with the mushroom and leeks.
Sprinkle the Parmesan cheese and bake for about 12 – 15 minutes or until the edges are golden and the cheese is bubbly.