- 2 cups unbleached all-purpose flour
- ¼ teaspoon salt
- ¾ cup cold unsalted butter cut into small cubes
- 2 tablespoons ice water
- 1 pound shallots
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons butter
- 1½ pounds wild mushrooms
- 2 large egg yolks
- 1 large egg
- ¾ cup ricotta cheese
- ¼ cup heavy cream
- ¾ cup Parmesan cheese, divided
- 3 tablespoons chives
- fresh thyme, for garnish
- Preheat the oven to 350° F.
- Blend flour and salt in processor. Drop in butter and pulse until mixture resembles coarse meal. Add cold water to blend dough. Gather dough into ball; flatten into disk. Wrap in plastic, chill 45 minutes.
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving ½-inch overhang. Fold overhang in to form double-thick sides. Press tart edges to raise dough 1/8 inch above pan. Pierce crust with fork and transfer to refrigerator to chill for 30 minutes.
- Peel and remove the root ends from the shallots. Slice them in quarters and place on a small sheet pan. Pour 2 tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt and ¼ teaspoon pepper over top. Roast until the onions are soft, about 45 minutes. Remove from oven and set aside until ready to use.
- In a large skillet over medium heat, melt the butter. Add mushrooms, and remaining black pepper; sauté for about 10 minutes until golden. Remove from the heat.
- Mix the egg yolks, egg, ricotta, cream, ½ cup Parmesan cheese, chives, and remaining 1 tablespoon olive oil. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Add the shallots and mushrooms on top.
- Sprinkle remaining Parmesan evenly over top of shallot and mushroom filling.
- Cover the tart with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown. Finish off with fresh thyme. Serve warm or at room temperature. Enjoy!