Mushroom Ricotta Tart with Truffle Oil

mushroom ricotta tart

Food blogging is fantastic. You get to do something you love and share it on your little corner of the internet. You chronicle your favorite recipes, restaurants, memories. You meet readers and fellow bloggers who become real-life friends. You eat, bake, cook, photograph, write, edit, repeat. You’re exposed to wonderful opportunities and you go to some pretty cool events. And you’re always surrounded with incredible food!

BUT. There is an… unglamorous side to all of this.

Like being a slave to the scant natural light that your apartment gets daily. Hitting up two, sometimes three, grocery stores in succession in your search for a specific ingredient. Developing a bossiness that has nothing to do with being the eldest child, but just ordering your readers to make a recipe ASAP. Annoying your friends, or getting the “food has now gone cold because you’re taking too many photos” vibe. Dealing with kitchen fails, lots of them. For example: a Spanish tortilla that crumbles into the plate when you try to flip it. You almost cry but then you still eat it. When I say you, it’s really me.

mushroom ricotta tart with truffle oil

The other day, I set about my regular weekend routine: wake up early, eat a small pre-workout snack, go for a run, and as soon as I get back to my apartment I immediately open my fridge and start taking out ingredients for something I am cooking. It’s almost auto-pilot.

I made this beautiful mushroom ricotta tart, sprinkled a few aromatic drops of truffle oil on top, topped with fresh chives, and prepared to dig in. I mean, take photos first then dig in. Or really, try to find the best angle, with the best lighting, and the best composition, then take photos, then take a few more, then dig in.

It just so happened that the section in my apartment with the best lighting that particular day was my kitchen floor, so that’s where I plopped down. And when I was done, I ate a slice, and it was glorious.

mushroom ricotta pizza

There I was, sprawled on the floor in my sweaty running clothes, eating a slice of fancy mushroom pizza. In another life, I would’ve wrinkle my nose at my unshowered self, I would’ve said no to eating pizza for breakfast or post-workout, I would’ve spent the first half of the day just lounging around. But I most probably wouldn’t chop up some fresh chives to lend a little color and some extra flavor. I wouldn’t take the extra time to brown the mushrooms. I wouldn’t use both olive oil and butter. I wouldn’t pause for a few seconds and eat with my eyes first and take it all in.

In my food blogging life, I’ve learned to appreciate the small things. I’ve learned to see the beauty in food and more. I’ve happily eaten pizza (or cake) for breakfast. I’ve become the friend/neighbor/co-worker who randomly brings you treats. I really like it.

I also really like this tart. It utilizes one of my favorite “easy appetizer” ingredients: frozen puff pastry (check out this Hot Smoked Salmon Tart or this Tarte Flambee). It’s inspired by one of my favorite writers, Ruth Reichl. And it’s so easy, you can whip it up in about 45 minutes or so.

mushroom ricotta truffle oil pizza

Yield: makes around 8 slices

Mushroom Ricotta Tart with Truffle Oil

Ingredients

1 sheet frozen puff pastry
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
10 oz sliced white mushrooms
12 oz ricotta cheese
1/4 cup grated parmesan cheese
1 teaspoon truffle oil
2 tablespoons chopped fresh chives for garnish
salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F
  2. In a large skillet, heat butter and olive oil over medium heat. Add garlic and saute until fragrant, about 2 minutes. Add mushrooms and saute until brown, about 15-20 minutes. Season generously with salt and pepper.
  3. On a lightly floured surface, roll out your puff pastry. You can further stretch and flatten it using a rolling pin, so that it fits your baking sheet more evenly. Line a 9x12 baking sheet with parchment paper before putting dough in. Poke a few holes with a fork so that your crust won't get too puffy.
  4. Spread ricotta cheese on top of dough, then top with mushrooms. Sprinkle with parmesan cheese.
  5. Bake for 20-25 minutes, until the cheese on top is brown and the pastry edges are golden. Drizzle with truffle oil, top with chives, and cut into rectangles before serving.

Inspired by a Ruth Reichl recipe

mushroom tart with ricotta and truffle oil

So here’s my life lesson for the day: it doesn’t matter if you’re eating pizza on the floor or in a fancy restaurant, but if you find something you love and makes you happy – whether it’s a blog or a job or a person – you stick to it.

Now go make this tart.

PS – I hope everyone had a wonderful Thanksgiving/holiday weekend! I am thankful for all of you <3

   

15 Responses to “Mushroom Ricotta Tart with Truffle Oil”

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    1
    Erica @ InandAroundTown posted December 1, 2014 at 11:16 am

    Frozen puff pastry is so useful! I always try to have some on hand…this looks delicious, love the truffle oil addition!

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    2
    Mariana @The Candid Kitchen posted December 1, 2014 at 11:28 am

    I love that you addressed the trials and tribulations of being a food blogger.Most of my food is too cold to eat by the time I have taken the pictures and now that winter has arrived I sometimes don’t look forward to struggling with angles to get the most amount of light in a picture!!! But I am glad I am not alone, and once the final product goes ”live” on the blog it makes you feel so good!

    • Bianca Garcia replied December 1st, 2014 at 9:38 pm

      Thanks, Mariana! Yep, we all go through the same things :)

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    Megan posted December 1, 2014 at 12:31 pm

    You did a great job capturing the unglamorous side of food blogging. I don’t think everyone realizes there is an unglamorous side. The tart sounds wonderful!

    • Bianca Garcia replied December 1st, 2014 at 9:43 pm

      Yup, it’s not always 12 course dinners or dessert for dinner for us ;)

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    Meghan posted December 1, 2014 at 8:35 pm

    This looks so lovely!

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    Mike @TheIronYou posted December 2, 2014 at 9:23 am

    The trips to the grocery store are what really kills me about food blogging. I don’t care about failed recipes (everyone experiences them) or not enough light in my apt (the tripod is there to help, right?). But going back and forth to the store when I forget something is a royal pain in the…
    BTW this tart looks incredible Bianca, I love anything with mushrooms!

    • Bianca Garcia replied December 2nd, 2014 at 10:25 pm

      Thanks, Mike. The mushrooms were actually really good as is, I had to restrain myself from snacking on too much while making this tart!

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    Sacha posted December 2, 2014 at 7:59 pm

    Your pictures ARE particularly beautiful in this post, so I think the post-workout snack was simply meant to be :). Lovely read, lovely tart.

    • Bianca Garcia replied December 2nd, 2014 at 10:25 pm

      Thank you, Sacha, I appreciate it!

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    Monica posted December 3, 2014 at 4:28 pm

    This tart looks delicious, Bianca. The thing I find hardest in blogging about savory cooking is not having right lighting (dinnertime) and then not being able to dig right into my food. Desserts are more flex. :) That said, I’m glad you sacrifice to share these wonderful eats with us. Happy holidays!

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    Joanne posted December 4, 2014 at 7:38 am

    I know all too well what it’s like to be a slave to the natural light! Oh the things we do for our blogs. :P Although, to be fair, I would be down there on the floor eating this with you!

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    Molly Galler posted December 4, 2014 at 5:27 pm

    Ohhh do I hear you, girl! I find myself barking orders at my dinner companions – move your hand, take that fork out of the shot, can you shimmy a little to the left? And don’t even get my started on the lighting, the photo editing and the precise spelling of uncommon ingredients. Loved reading your honest account of what it really takes!

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    Dana @ Simply Romanesco posted December 10, 2014 at 1:49 pm

    This tart looks glorious and so easy to make, Bianca! And the pictures are beautiful :)

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    Daniel S Lennox posted October 20, 2017 at 11:15 am

    Infusing your dish with magic truffles/mushroom will certainly give you a different kind of satisfaction. But not everyone can be that adventurous and has guts to experiment specially when it comes on something they eat. I came across this article about a very common dish infuse with mushroom https://www.trufflemagic.com/blog/spaghetti-with-magic-mushrooms/

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