Mushroom, ricotta and olive tarte flambe

From pide in Turkey to tarte flambé in Alsace France. The varieties of pizza-like breads topped with cheese are endless and clearly delicious. So, in homage to this week hosting  national pizza day, I thought I would go fancy and treat myself to this delicious tarte flambé with fresh ricotta cheese and meaty portabello mushrooms. In case you are wondering, this day appears to fall on the 9th February. So, if you ever needed an excuse to eat cheese and bread, let this day be that excuse. Gipsy Spread also managed to pick up some bresaola for his.

What you will need

125g plain white flour

125g strong bread flour

160ml warm water

1 tea spoon dried yeast

2 tea spoons olive oil

4 portabello mushrooms

4 table spoons of ricotta cheese

20g parmesan

1 clove garlic

½ a red onion
A handful of black olives
2 tea spoons olive oil

Rosemary

1 tea spoon of chilli flakes(optional)

Begin by making your tart base. Mix together the two flours with the yeast, 1 tea spoon of oil and warm water, seasoning well with salt. Knead lightly and roll into a ball. Drizzle over the  rest of the oil to coat the ball and cover with cling film set aside somewhere warm to rise for an hour.

Meanwhile slice the mushrooms and fry in some oil until they have cooked.

Mix together the ricotta, parmesan and crushed clove of garlic and season well.

Slice the red onion. and half the olives

When ready to assemble the tarte for cooking, roll half the dough out into a long oval or rectangle. Smooth over half the ricotta mix and sprinkle over half the mushrooms, olives and onion. Then sprinkle over ½ a tea spoon of chilli flakes and sprigs of fresh rosemary. Repeat for the other tarte.

Place on a greased oven tray and bake in the middle of  pre-heated oven for 15-18 minutes at 200C until browned and crispy.