FRESH THINKING RECIPE FROM 21 ACRES: Roasted Mushroom and Spinach Tart with Golden Glen Parm

  • Written by 21 Acres

This is a very tasty recipe that is delicious paired with a salad for a luncheon.  Find Golden Glen Creamery’s Parmesan cheese in the 21 Acres Farm Market.  This recipe calls for ricotta which you can buy, but you might want to try making your own.

judysparmGolden Glen Creamery is just one of the many local small farms and producers featured in the 21 Acres Market.

1 ¼ cup flour
2 tablespoons dry-roasted sunflower kernels
2 teaspoons snipped fresh thyme
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup oil
¼ cup cold water
2/3 cup ricotta cheese
2 eggs
¼ cup fresh basil leaves
3 tablespoons grated Golden Glen Parmesan cheese
¼ teaspoon ground black pepper
24 ounces assorted fresh mushrooms, sliced
1 tablespoon oil
¼ teaspoon salt
6 ounces of fresh spinach or your favorite greens
¼ cup dry Marsala
snipped fresh chives (optional)
Shredded Golden Glen Parmesan Cheese (optional)


Preheat oven to 450F. Coat a 9-inch pie plate with oil or butter.

For pastry, in a food processor combine flour, sunflower kernels, thyme, baking powder and ¼ teaspoon salt. Cover and process with on/off pulses until kernels are chopped. In a measuring cup combine the ¼ cup oil and the water. With food processor running, slowly add oil mixture through feed tube until mixture comes together (do not over process).

Transfer pastry to the prepared pie plate; press evenly onto bottom and up sides. Prick bottom a few times with a fork. Bake 10 minutes. Cool on a wire rack.

For filling, in food processor combine ricotta cheese, eggs, basil, 2 tablespoons of the Parmesan cheese, and the pepper. Cover and process until smooth.

In a roasting pan combine mushrooms, the 1 tablespoon oil and 1/4 teaspoon salt. Roast about 25 minutes or until mushroom liquid is nearly evaporated, stirring twice. Stir in spinach and Marsala. Roast about 10 minutes or more until Marsala is nearly evaporated, stirring once. Remove from oven. Reduce oven temperature to 375F.

To assemble tart, spread filling in the baked pastry shell. Top with mushroom mixture and the remaining 1 tablespoon Parmesan cheese. Bake for 25 to 30 minutes or just filling is set. Let stand for 15 minutes. If desired, sprinkle with snipped chives and/or shredded Parmesan cheese.

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