Celebrate Cap Classique Day with Mushrooms: Portabello & Lemony Ricotta Puff Pastry Tart

Yes, you read that correctly. We are popping corks and munching mushrooms. It’s a classy affair I tell you!

I am besotted with the Portabello & Lemony Ricotta Puff Pastry Tart, it’s a whizz to put together and an absolute delight to eat; and you get to flex your taste in exquisite cap classique (Oui, Oui mon cheri).

Take a look below for the recipe, from the South African Mushroom Farmer’s Association.

Served with: Krone RD MCC

Yield: Serves 6

Ingredients:

  • 1 sheet ready-rolled puff pastry
  • 250 g smooth ricotta cheese
  • 1 lemon, zested & juiced
  • 1 handful fresh oregano leaves, chopped
  • 6 large portabello mushrooms
  • Olive oil
  • Salt & pepper
  • Baby greens / rocket for serving

Method:

  • Place the sheet of puff pastry on a tray lined with baking paper and score a border 2cm in from the edge all the way round. Prick the pastry center using a fork. Leave to rest in the fridge for about an hour.
  • Meanwhile, preheat the oven to 220˚C with an empty baking sheet in it to get hot. When the oven reaches temperature carefully lift up the puff pastry using the baking paper and place it onto the hot tray. 
  • Blind bake the puff pastry sheet until golden brown all over. About 20 minutes. Remove from the oven and allow to cool.
  • Press down the center of the pastry so you are left with a puffy border.
  • Whisk the ricotta, lemon zest, lemon juice and oregano together. Season well with salt and pepper. Spread the mixture into the center of the tart. Top with portabello mushrooms and season them well.
  • Toss the baby greens in a little olive oil & lemon juice and olive oil and scatter them over the tart before serving.

Portabello & Lemony Ricotta Puff Pastry Tart – pair this recipe with Krone RD MCC

R.D. stands for Recently Disgorged. Krone R.D spends many years maturing on the lees which allows exceptional richness and complexity to develop in this wine. The wine is intense and stands up to any robust meal. The lemon in the ricotta plays beautifully with the notes of honey on the palate. Notes of caramel can be experienced on the nose and on the palate which work ever so well with sweet and savoury pairings. The intense umami of the mushrooms is complemented by the bright acidity of the wine and keeps you wanting more of both.

For more mushroom and sparkling wine pairings, click here.

Get your summer fieta planned with amazing mushroom recipes (and drink pairings) to be the talk of the town. Strut your Chanterelle, let your Enoki hang out or make the most of your Morel. However you want to smooze your shrooms, there will ne a delicious dish to showcase the humble fungi.


ABOUT SAMFA

The South African Mushroom Farmers’ Association (SAMFA) is the leading mushroom body of SA, and aims to promote the commercial farming and production of mushrooms throughout South Africa. SA Mushroom Farmers Association was established in 1989, and has since been the authoritative voice of the fresh mushroom industry.

Website, click here.

For more information about the health benefits of umami-rich mushrooms, take a look at their page on “Health“.

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