Mushroom Ricotta Tart
INGREDIENTS
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tart dough:
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120g flour
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pinch of salt
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½ teaspoon sugar
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60g cold butter
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ice water
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tart filling:
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250g ricotta
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30g freshly grated parmesan (plus more for rolling out tart dough)
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pinch of salt
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freshly ground pepper
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2 large egg yolks
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2 teaspoons of heavy cream
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handful of freshly picked thyme
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3 hands full of chanterelles (or other mushroom), cleaned & roughly chopped
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½ red chilli, de-seedes, cut in small pieces
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1 small shallot, finely diced
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salt & freshly ground pepper
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