Meatless Monday: Chef Carla Hall’s Rustic Mushroom Tart


Carla Hall's Rustic Mushroom TartIn honor of meeting Carla Hall, one of my favorite and fantastically funny cooking idols this past Thursday, I figured I would feature one of her delicious meatless recipes for Meatless Monday.  

In case you haven’t heard of Chef Carla Hall before, she was a competitor on Bravo’s Top Chef where she was well known for making some delicious vegetarian dishes.  She is now a co-host on ABC’s The Chew, plus the author of Cooking with Love and I was lucky enough to meet her at #FitBlogNYC this past Thursday.  If you do know who she is and you think she is super amazing like me, here are a few pictures to make you jealous: Carla Hall Carla Hallunnamed-36

Yeah, that’s right, she totally cuddled with me for a pic.  Anyway, back to her delicious recipe.  Her Rustic Mushroom Tart recipe is so perfect in so many ways for Meatless Monday.  Not only is it fabulous and fancy but it is truly satisfying.  The ONLY thing that I did to modify the recipe was use gluten free pastry crust to adhere to my dietary needs.  It also contains cheese, like, a whole lotta cheese which I normally don’t eat but let’s be honest….this entire dish of deliciousness is a bit of an indulgence.  I normally don’t chow down on pastry crust for dinner either 😉 

Just in case you’re curious, the crust I used was Wholly Wholesome Gluten Free Pie Shells and it is wheat, dairy, egg, soy, nut, corn & casein free.  I just simply removed it from the pre-pressed pie tin, formed it into a ball then rolled it out according to her instructions. Carla Hall MushroomTorte MushroomTart

You might also like:  Gluten Free Sweet Potato Sliders for Super Bowl

Ps.  Though I tried my hardest to mimic both the food photography style and the folding of the pastry, I didn’t come close to matching either. #DontJudge.

Carla Hall's Rustic Mushroom Tart
Serves 6
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3/4 cup whole ricotta milk
  2. 1/2 cup crumbled goat cheese
  3. 1/4 finely grated Parmigiano-Reggiano cheese
  4. 2 teaspoons chopped fresh rosemary leaves
  5. Freshly ground black pepper
  6. 1 tablespoon unsalted butter (I did not use)
  7. 1 tablespoon extra virgin olive oil
  8. 3/4 pound mixed mushrooms
  9. 1 medium leek, cut into half lengthwise then into thin half moons
  10. 3 garlic cloves, finely chopped (I used two)
  11. Kosher salt
  12. 1/4 cup dry white wine
  13. 1 disk flaky butter crust (I used Wholly Wholesome gluten free pie crust)
  14. 1/2 lemon
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mix together ricotta, goat cheese, parmesan, rosemary and pepper.
  3. In a large skillet, heat butter and oil over medium heat then add mushrooms, leek, garlic and salt. Stir occasionally for approximately 5 minutes.
  4. Add wine and bring to a boil then simmer until evaporated. Add salt and pepper.
  5. On a large sheet of parchment paper, roll dough into approximately 12 inch round circle then slide parchment paper with the dough onto a baking pan.
  6. Evenly spread the ricotta mixture on top and spoon the mushrooms over the cheese making sure to leave a 2 inch border. Fold in the border pleating every two inches (my attempts were laughable at this part).
  7. Bake until the crust is golden brown, about 25 minutes. Grate lemon zest over top, drizzle with olive oil and serve immediately.
You might also like:  Cucumber & Dill Tzatziki Dip {Dairy Free}
The Fit Foodie Mama http://thefitfoodiemama.com/
 

Don’t forget to link up with Cassandra, Rachel & I if you have some delicious meatless dishes to share! :) Tina & Deborah also host a link Meatless Monday link up, don’t forget to visit them too!  I also linked up this recipe with Lean Lena for Tasty Tuesday– visit her if you have any type of tasty recipe to share :) 
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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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