Savory Ricotta and Mushroom Crostata | Italian Flavor

Cut the cold butter into small cubes. In a large bowl, sift the white wheat flour and mix it with half of the table salt. Add the cold butter cubes and quickly rub with your fingers or pulse in a food processor until you get a sandy texture. Pour in the very cold still water and knead briefly, just until the dough comes together into a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Clean the button mushrooms and slice them evenly. Peel and crush the garlic cloves. In a large skillet, heat the extra virgin olive oil over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and fresh thyme leaves. Sauté for 6-8 minutes, until the liquid released by the mushrooms evaporates completely and they are lightly browned. Season with the remaining salt and ground black pepper, then remove from heat and let them cool.

In a separate bowl, whisk the fresh eggs with a fork, reserving one tablespoon of beaten egg to brush the edges of the tart. Into the rest of the eggs, fold in the fresh ricotta cheese and grated parmesan. Mix the mixture with a spatula until you obtain a smooth, thick, and airy cream.