Butternut Mushroom & Ricotta Tart—It’s What’s for Dinner!

Last week, I stopped by Keepsake Farm with a friend to pick up some eggs and cheese. I was pleasantly surprised when the guy covering the counter asked, “So what are you going to make this time? I love looking at your blog to see what you did with what you bought.” Someone recognized me who reads this blog! 😀

Once I got over the giddiness of my first random recognition, I realized I had to make something truly excellent with the ricotta cheese I picked up that day. We recently discovered that Giorgio Mushrooms are grown within an hour of the Lehigh Valley and we picked up a pint of them on a whim. This isn’t the kind of farm we’ve been supporting for the past year, but we did research their practices and decided we’d purchase a container of them until our first order of very local Mother Earth mushrooms from Pure Sprouts arrive this weekend. Of course, three days after we purchased them, I saw that Jett’s Natural Produce had mushrooms for the first time all year! I guess they just weren’t in season before? (Never thought I’d actually feel a dilemma about where to get mushrooms. It felt weird to scan a package of produce.)

Anyway, we were glad to have the tasty fungi in our kitchen. (Funny thing, the fact that mushrooms are fungi freaked me out so much that I refused to eat them until last year. Now I love them!) Combined with a big ol’ butternut squash, some leafy kale, creamy ricotta and super simple crust, this tart (actually, a pie because I don’t have a tart pan) is something special enough to serve company.

Butternut, Mushroom & Ricotta Tart




  • 1 c. flour
  • 5 T. butter, cold
  • 3 T. cold water
  • 1 red onion (Jett’s Natural Produce)
  • 1.5 c. butternut squash (I diced & roasted a whole one so we’d have it for later) (from Jett’s Natural Produce)
  • 4 cloves garlic (Apple Ridge Farm)
  • 1 c. crimini mushrooms (Giorgio)
  • olive oil for drizzling
  • 4-6 kale leaves (Jett’s Natural Produce)
  • 8 oz. ricotta cheese (Keepsake Farm)


  1. Preheat oven to 400°.
  2. Dice butternut squash, smash garlic, cut onions into wedges and quarter mushrooms.
  3. Toss squash, garlic, onions and mushrooms in baking dish with olive oil.
  4. Bake 30 minutes, or until squash is fork tender.
  5. Meanwhile, cut slices of butter into flour in medium bowl using pastry blender or two forks until mixture is crumbly.
  6. Add water 1 T. at a time until dough binds together.
  7. Press dough into bottom (and a little up the sides) of greased pie plate or tart pan.
  8. Chop kale, removing thick stems.
  9. Spread 3/4 of the ricotta onto crust.
  10. Spread kale over ricotta.
  11. When veggies are done roasting, reduce oven to 350° and evenly distribute them on top of kale.
  12. Drop remaining ricotta on top by the tablespoonful.
  13. Bake for 20 minutes or until crust is golden brown.

    Tart/pie fit for company!

    Rustic looking tart/pie fit for company! Meaty mushrooms, sweet squash, savory kale and creamy cheese make for the perfect balance.


2 responses to “Butternut Mushroom & Ricotta Tart—It’s What’s for Dinner!

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