This week’s Tuesday with Dorie recipe is Freestyle Mushroom, Herb and Ricotta Tart.
The base is made of a mix of plain flour and almond meal, blended with herbs, and rolled into a free form shape.
The cooked base is topped with a mixture of ricotta, yoghurt and herbs.
I can’t eat mushrooms, so for the topping, I used shredded chicken instead. I also subbed chicken stock in place of wine when cooking the topping. My herbs were basil, oregano and thyme.
I made a serve for one from a quarter of the recipe. This tart would have been nice served with a green salad, but I didn’t bother.
To see what everyone else made and their thoughts on it, visit the LYL section of the TWD website.
4 comments:
Looks good! Did yor base hold together? Looks a bit thicker (as mine was) than the recipe called for. I would make this base again but thicker and cut it into crackers!
interesting variation!
sounds delicious!
Oh, one of my favorite parts about groups is that it is so fun to see what others do with a recipe and how it worked out. I think shredding chicken on this sounds like a wonderful idea. I loved the crust but most people didn't really from what I am reading...Mark didn't either, so I'm in a minority. I made and posted it today...late, but it didn't affect the taste, lol. I would make this again. Yours looks delicious!
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