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.
2 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!
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