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