Tomato Leek Mushroom Tart

Tomato Leek Mushroom Tart

Tomato Leek Mushroom TartWe need a break from heavy winter fare; and in anticipation of warmer days ahead, my Tomato Leek Mushroom Tart is just the ticket!! Light but full of flavor and nutritious ingredients, my Tomato Leek Mushroom Tart is a perfect light main meal or a sensational side dish to a grilled or baked entrée! I served this gem with baked wild coho salmon today! So delicious, so nutritious, and so full of the flavors of summer, yet to come! Enjoy my Tomato Leek Mushroom Tart throughout the year! Just delicious!

2 cups panko bread crumbs

1/2 cup extra virgin olive oil

1 container of whole milk ricotta

3 large eggs

2 tablespoons of chopped fresh arugula, chopped fresh flat leaf parsley

1&1/2 teaspoons of dried basil or 2 tablespoons of fresh basil

5 baby Bella mushrooms, thinly sliced

1/2 leek, thinly sliced

Salt and pepper

1/2 cup shredded Parmesan Reggiano

2 large beefsteak tomatoes, thinly sliced

Dredge of olive oil, salt and pepper

In a small bowl, combine breadcrumbs and olive oil

Press the breadcrumb mixture in the bottom of a springform pan

In a medium bowl, whisk together the ricotta, eggs, fresh and dried herbs, salt, pepper,

mushrooms, leeks and Parmesan cheese

Spread the ricotta mixture over the pressed breadcrumbs in the springform pan

Arrange the sliced tomatoes on top

Sprinkle with salt and pepper and a dredge of olive oil

Bake in a preheated oven of 450 degrees Fahrenheit until tomatoes are almost dry

About 50 minutes

Remove from oven, cool and unmold

Serve my Tomato Leek Mushroom Tart as a stand alone light entrée or as a side to

baked fish, chicken or lamb

A simple recipe that is absolutely delicious! Enjoy!

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