Low Sodium Savory Mushroom Tart
Indulge in the rich, earthy flavors of this Low Sodium Savory Mushroom Tart, a perfect recipe for those seeking a heart-healthy yet indulgent dish. Featuring a flaky homemade pastry crust and a medley of sautéed button and shiitake mushrooms infused with garlic and fresh thyme, this tart delivers layers of umami goodness. A creamy ricotta filling, accented with Parmesan, lemon zest, and a hint of nutmeg, provides the perfect complement to the mushrooms. Ideal for dinner parties or as a sophisticated brunch option, this delicious tart is low in sodium while high in flavor, ensuring guilt-free enjoyment. Serve it warm, paired with a crisp green salad for a complete meal. This show-stopping tart is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter, chilled and cubed
- 3 tablespoons Ice water
- 1 tablespoon Olive oil
- 8 ounces Button mushrooms, sliced
- 4 ounces Shiitake mushrooms, sliced
- 2 cloves Garlic, minced
- 2 teaspoons Fresh thyme leaves
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 1 large Egg
- 1 teaspoon Lemon zest
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon Ground nutmeg
Instructions
To make the crust, combine the all-purpose flour and cubed unsalted butter in a food processor. Pulse until the mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, pulsing in between until the dough holds together when pinched.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add sliced button and shiitake mushrooms and sauté for 5-7 minutes until browned and moisture evaporates.
Add minced garlic and thyme leaves to the skillet and cook for another 2 minutes. Season with black pepper and set aside to cool.
In a bowl, mix together ricotta cheese, egg, lemon zest, grated Parmesan cheese, and ground nutmeg until smooth.
On a floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
Spread the ricotta mixture evenly over the bottom of the crust.
Top with the cooled mushroom mixture, spreading it evenly over the ricotta layer.
Bake the tart in the preheated oven for 35-40 minutes until the crust is golden and the filling is set.
Allow the tart to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1340 mg | 103% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
