Mushroom and ricotta tart with MannaBrew-pickled shimeji

SERVES 6-8

Moderate

30 min + 2 hours refrigeration time

40 min

RECIPE DEVELOPED BY:

Luzaan Van Heerden - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Luzaan Van Heerden - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

PASTRY

100g cake flour

20ml (4 tsp) MannaBrew Organc Mesquite Flour

30ml (2 tbsp) Parmesan cheese, finely grated

75g salted butter, cold and cubed

30ml (2 tbsp) ice water

PICKLED MUSHROOMS

250ml (1 cup) MannaBrew Superfood Espresso, strong brewed

125ml (½ cup) red wine vinegar

125ml (½ cup) red wine

125g granulated sugar

5 black peppercorns

1 bay leaf

pinch salt

150g shimeji mushrooms

MUSHROOM RAGOUT

15ml (1 tbsp) vegetable oil

250g brown mushrooms, sliced

1 clove garlic, finely chopped

125ml (½ cup) vegetable stock

125ml (½ cup) MannaBrew Superfood Espresso, strong brewed

15ml (1 tbsp) parsley, finely chopped

RICOTTA FILLING

120g ricotta

60ml (¼ cup) cream cheese, room temperature

125ml (½ cup) Parmesan cheese, finely grated

1 small lemon, zested and juiced

salt and pepper, to season

TO SERVE

handful rocket

handful edible flowers (optional)

For the pastry, combine the cake flour, mesquite flour and Parmesan cheese in a food processor. Add the cold butter and pulse to combine. Pulse until it resembles the texture of coarse breadcrumbs.
Add the ice water and pulse to combine.
Using your hands, form the pastry into a disc. Cover and refrigerate, 30 minutes.
For the pickled mushrooms, combine the MannaBrew Superfood Espresso, red wine vinegar, red wine, sugar, peppercorns, bay leaf and salt in a saucepan and heat until the sugar has melted.
Pour the warm mixture over the shimeji mushrooms, cover and set aside to pickle for at least 1 hour or overnight.
For the mushroom ragout, heat the oil in a over high heat. Add the mushrooms and fry, 5 minutes. Add the garlic, stock and MannaBrew Superfood Espresso and simmer until thickened, 8-10 minutes. Stir in the parsley and set aside.
For the ricotta filling, combine the ricotta, cream cheese, Parmesan, lemon zest and lemon juice. Stir until smooth and season to taste. Refrigerate until needed.
To make the tart case, roll the dough out on a lightly floured surface until 5mm thick.
Line a 20cm loose-bottom quiche tin with the pastry and prick the base a few times with a fork. Refrigerate, 20 minutes.
Preheat the oven to 170°C.
Blind bake the tart case for 15-20 minutes and allow to cool.
To assemble the tart, spread the ricotta filling over the cooled pastry. Top with the mushroom ragout and pickled mushrooms. Scatter rocket leaves on top and garnish with edible flowers, if using.

TIP: For easy blind baking, place a sheet of baking paper over the lined pastry case. Fill with raw rice or beans and bake until the pastry edges are golden brown.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Luzaan van Heerden, specialising in Culinary Media Communication, developed this recipe for a Mushroom and ricotta tart with MannaBrew-pickled shimeji.

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