Tomato Leek Mushroom Tart
We 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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