The first time I made this tart was on a spring day when I found fresh lamb's quarters at the market. Instead of just adding it to soups, I thought I would see how it behaves in a savory tart, together with ricotta and mushrooms. Since then, I've made it many times, especially when I'm in the mood for something light, without too much hassle.
Quick Info
Total time: 1 hour and 20 minutes (including dough cooling and baking)
Servings: 6-8 slices
Difficulty: medium
Ingredients
For the dough:
- 300 g all-purpose flour
- 125 g butter (cold, cubed)
- 100 ml water (cold)
- salt, about 1 teaspoon
For the filling:
- 2 generous handfuls of lamb's quarters (you can also use spinach if you can't find it)
- 200 g ricotta
- 250 g brown or white champignon mushrooms
- 2-3 green onions
- 1 teaspoon semolina
- salt and pepper to taste
- 2 tablespoons crispy fried onions (optional, store-bought)
- 1 egg (for brushing on top)
- 1 tablespoon flaxseeds or sesame seeds (optional, for topping)
Preparation
1. The dough. In a large bowl, combine the flour and salt, then add the cold butter cubes. Quickly knead with your fingertips until you get a sandy mixture. Gradually pour in the cold water and knead just enough to bring the dough together without overworking it. Shape it into a ball, flatten it, wrap it in plastic wrap, and refrigerate for at least 30 minutes (1 hour if you have time).
2. The filling. Wash the lamb's quarters (or spinach) and green onions thoroughly. Let them drain, then chop them coarsely. In a large bowl, mix the greens with ricotta, semolina, salt, and pepper. The semolina absorbs excess liquid, so don’t skip it.
3. The mushrooms. Wipe them quickly with a cloth or damp paper towel. Cut them into fairly large pieces (not thin slices, or they will disappear during cooking). Place them in a large pan without oil, sprinkle with a pinch of salt, and cook over medium heat until they reduce and release their liquid. At the end, you can sauté them for 1-2 minutes with a little oil, then season with pepper. Let them cool.
4. Assembly. Take the dough out of the fridge, cut off one-third of it, and set it aside for decoration. Roll out the rest on a piece of parchment paper to about 4 mm thick. Place it in a tart pan (24-26 cm), including the sides, and trim any excess.
5. Filling. Spread the lamb's quarters and ricotta mixture on the bottom of the tart. On top, add the cooked mushrooms, then sprinkle with crispy onions (optional). From the remaining dough, cut out shapes as desired (strips or any cutouts you have on hand) and place them on top.
6. Finishing. Beat the egg and lightly brush it over the dough decorations. Sprinkle with flaxseeds or sesame seeds if desired. Bake in the middle of the oven at 180°C for 30-35 minutes, until nicely browned on top and the edges pull away from the pan.
Why I make this recipe often
It’s the kind of tart that keeps well the next day, can be eaten warm or cold, and doesn’t require fancy ingredients. I love it because I can use leftover greens or mushrooms from the fridge, and the filling adapts to the season.
Tips and variations
Tips
- Don’t overwork the dough, it becomes tough when baked.
- If you’re in a hurry, use store-bought tart dough, but homemade has a better texture.
- If using spinach, squeeze it well after blanching.
Substitutions
- Ricotta can be swapped with fresh cheese, cottage cheese, or even a milder feta, but adjust the salt.
- If you don’t have semolina, a little breadcrumbs or flour will do, just enough to bind.
- Lamb's quarters can be replaced with spinach, chard, or any other tender green leaves.
Variations
- Add 2 tablespoons of grated Parmesan to the filling for a more intense flavor.
- For a rustic-inspired tart, add a bit of finely chopped dill.
- A hearty option: add 100 g of bacon or ham cut into cubes (pre-cooked).
Serving ideas
- It cuts more easily after it has cooled partially.
- Goes well with a simple salad of tomatoes or cucumbers.
- Can be taken to go, it doesn’t crumble too much.
Frequently asked questions
1. Can I use another type of mushroom?
Yes, any mushrooms you have on hand: white, brown champignons, or even porcini (if you have frozen). Just cut them into larger pieces if they are softer.
2. If I don’t have ricotta, what can I use?
Fresh cheese, cottage cheese, or lower-fat feta. Adjust the salt amount if the cheese is saltier.
3. Can I freeze the tart?
Yes, it can be frozen whole or in slices. After thawing, reheat in the oven for 10 minutes at 150°C to return to its original texture.
4. The dough is too soft, what should I do?
If it sticks too much, add 1 tablespoon of flour. If it’s crumbly and doesn’t come together, add a few drops of cold water.
5. Can I use red onion instead of green onion?
Yes, you can, but slice it finely and sauté it briefly for a milder taste.
Nutritional values (per slice, 1/8 of the tart)
Energy: ~210 kcal
Protein: 7 g
Fat: 10 g
Carbohydrates: 22 g
Fiber: 2 g
The tart is not very heavy, but it depends on how fatty the cheese used is and how much butter you put in the dough.
Storage and reheating
It keeps in the fridge covered for 2-3 days without any problems. To reheat, put the slice in the oven or non-stick pan for 7-8 minutes. I do not recommend the microwave, as the texture changes. It can also be eaten cold, straight from the fridge, especially in summer.
Quick Info
Total time: 1 hour and 20 minutes (including dough cooling and baking)
Servings: 6-8 slices
Difficulty: medium
Ingredients
For the dough:
- 300 g all-purpose flour
- 125 g butter (cold, cubed)
- 100 ml water (cold)
- salt, about 1 teaspoon
For the filling:
- 2 generous handfuls of lamb's quarters (you can also use spinach if you can't find it)
- 200 g ricotta
- 250 g brown or white champignon mushrooms
- 2-3 green onions
- 1 teaspoon semolina
- salt and pepper to taste
- 2 tablespoons crispy fried onions (optional, store-bought)
- 1 egg (for brushing on top)
- 1 tablespoon flaxseeds or sesame seeds (optional, for topping)
Preparation
1. The dough. In a large bowl, combine the flour and salt, then add the cold butter cubes. Quickly knead with your fingertips until you get a sandy mixture. Gradually pour in the cold water and knead just enough to bring the dough together without overworking it. Shape it into a ball, flatten it, wrap it in plastic wrap, and refrigerate for at least 30 minutes (1 hour if you have time).
2. The filling. Wash the lamb's quarters (or spinach) and green onions thoroughly. Let them drain, then chop them coarsely. In a large bowl, mix the greens with ricotta, semolina, salt, and pepper. The semolina absorbs excess liquid, so don’t skip it.
3. The mushrooms. Wipe them quickly with a cloth or damp paper towel. Cut them into fairly large pieces (not thin slices, or they will disappear during cooking). Place them in a large pan without oil, sprinkle with a pinch of salt, and cook over medium heat until they reduce and release their liquid. At the end, you can sauté them for 1-2 minutes with a little oil, then season with pepper. Let them cool.
4. Assembly. Take the dough out of the fridge, cut off one-third of it, and set it aside for decoration. Roll out the rest on a piece of parchment paper to about 4 mm thick. Place it in a tart pan (24-26 cm), including the sides, and trim any excess.
5. Filling. Spread the lamb's quarters and ricotta mixture on the bottom of the tart. On top, add the cooked mushrooms, then sprinkle with crispy onions (optional). From the remaining dough, cut out shapes as desired (strips or any cutouts you have on hand) and place them on top.
6. Finishing. Beat the egg and lightly brush it over the dough decorations. Sprinkle with flaxseeds or sesame seeds if desired. Bake in the middle of the oven at 180°C for 30-35 minutes, until nicely browned on top and the edges pull away from the pan.
Why I make this recipe often
It’s the kind of tart that keeps well the next day, can be eaten warm or cold, and doesn’t require fancy ingredients. I love it because I can use leftover greens or mushrooms from the fridge, and the filling adapts to the season.
Tips and variations
Tips
- Don’t overwork the dough, it becomes tough when baked.
- If you’re in a hurry, use store-bought tart dough, but homemade has a better texture.
- If using spinach, squeeze it well after blanching.
Substitutions
- Ricotta can be swapped with fresh cheese, cottage cheese, or even a milder feta, but adjust the salt.
- If you don’t have semolina, a little breadcrumbs or flour will do, just enough to bind.
- Lamb's quarters can be replaced with spinach, chard, or any other tender green leaves.
Variations
- Add 2 tablespoons of grated Parmesan to the filling for a more intense flavor.
- For a rustic-inspired tart, add a bit of finely chopped dill.
- A hearty option: add 100 g of bacon or ham cut into cubes (pre-cooked).
Serving ideas
- It cuts more easily after it has cooled partially.
- Goes well with a simple salad of tomatoes or cucumbers.
- Can be taken to go, it doesn’t crumble too much.
Frequently asked questions
1. Can I use another type of mushroom?
Yes, any mushrooms you have on hand: white, brown champignons, or even porcini (if you have frozen). Just cut them into larger pieces if they are softer.
2. If I don’t have ricotta, what can I use?
Fresh cheese, cottage cheese, or lower-fat feta. Adjust the salt amount if the cheese is saltier.
3. Can I freeze the tart?
Yes, it can be frozen whole or in slices. After thawing, reheat in the oven for 10 minutes at 150°C to return to its original texture.
4. The dough is too soft, what should I do?
If it sticks too much, add 1 tablespoon of flour. If it’s crumbly and doesn’t come together, add a few drops of cold water.
5. Can I use red onion instead of green onion?
Yes, you can, but slice it finely and sauté it briefly for a milder taste.
Nutritional values (per slice, 1/8 of the tart)
Energy: ~210 kcal
Protein: 7 g
Fat: 10 g
Carbohydrates: 22 g
Fiber: 2 g
The tart is not very heavy, but it depends on how fatty the cheese used is and how much butter you put in the dough.
Storage and reheating
It keeps in the fridge covered for 2-3 days without any problems. To reheat, put the slice in the oven or non-stick pan for 7-8 minutes. I do not recommend the microwave, as the texture changes. It can also be eaten cold, straight from the fridge, especially in summer.