Mushroom and Ricotta Tart with Mannabrew-Pickled Shimeji

Serves 6-8

Difficulty: Moderate
Preparation time: 30 minutes + 2-hour refrigeration time
Cooking time: 40 minutes

Savoury Pastry

• 100 g flour

• 20 g MannaBrew Mesquite Flour

• 20 g Parmesan cheese, finely grated

• 75 g salted butter, cold and cubed

• 30 ml ice water

Pickled Shimeji Mushrooms

• 150 g shimeji mushrooms

• 250 ml MannaBrew, strongly brewed

• 125 ml red wine vinegar

• 125 ml red wine

• 125 g granulated sugar

• 5 black peppercorns

• 1 bay leaf

• 1 pinch of salt

Mushroom Ragout

• 250 g brown mushrooms, sliced

• 125 ml vegetable stock

• 125 ml MannaBrew, strongly brewed

• 15 ml vegetable oil

• 1 clove garlic, finely chopped

• 15 g fresh parsley, finely chopped

Ricotta Filling

• 120 g ricotta

• 60 g cream cheese, room temperature

• 50 g Parmesan cheese, finely grated

• 1 small lemon (zest and juice)

• Salt and black pepper, to season

To Serve

• 1 handful rocket (arugula) leaves

• Edible flowers (optional, for garnish)

INSTRUCTIONS

1. Pastry: In a food processor, combine the flour, MannaBrew Mesquite Flour, and grated Parmesan. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs.

2. Pour in the ice water and pulse just until the dough comes together. Shape into a disc using your hands, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Pickled Mushrooms: In a saucepan, combine the 250 ml of brewed MannaBrew, red wine vinegar, red wine, sugar, peppercorns, bay leaf, and salt. Bring to a simmer over medium heat until the sugar dissolves. Place the shimeji mushrooms in a heatproof jar or bowl and pour the hot pickling liquid over them. Cover and set aside to pickle for at least 1 hour (or overnight in the fridge).

4. Mushroom Ragout: Heat the oil in a frying pan over high heat. Add the sliced brown mushrooms and fry for 5 minutes until browned. Add the garlic, vegetable stock, and 125 ml of brewed MannaBrew. Simmer over medium heat for 8–10 minutes until the liquid reduces and thickens. Stir in the chopped parsley and set aside to cool.

5. Ricotta Filling: In a bowl, combine the ricotta, cream cheese, grated Parmesan, lemon zest, and lemon juice. Beat until completely smooth, then season to taste with salt and pepper. Refrigerate until ready to assemble.

6. Bake Tart Shell: Preheat the oven to 170°C. Roll out the pastry dough on a lightly floured surface to a thickness of 5 mm. Line a 20 cm loose-bottom quiche or tart tin with the pastry and prick the base several times with a fork. Refrigerate the lined tin for 20 minutes.

7. Cover the pastry with a sheet of baking paper, fill with baking beans or raw rice, and blind bake at 170°C for 15–20 minutes until the edges are golden. Remove the weights and paper, then allow the shell to cool completely.

8. Assembly: Spread the smooth ricotta filling evenly over the cooled pastry base. Top with the mushroom ragout and drain a handful of pickled shimeji mushrooms to place on top. Scatter fresh rocket leaves and garnish with edible flowers if using.

TIP: The remaining pickled shimeji mushrooms can be stored in their jar in the refrigerator for up to 2 weeks and served alongside cheese boards or salads.