Tarte au potimarron, champignons et ricotta

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Tarte au potimarron, champignons et ricotta. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Tarte au potimarron, champignons et ricotta is one of the most popular of recent trending meals in the world. It's easy, it's quick, it tastes delicious. It's enjoyed by millions every day. Tarte au potimarron, champignons et ricotta is something which I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Tarte au potimarron, champignons et ricotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte au potimarron, champignons et ricotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte au potimarron, champignons et ricotta is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarte au potimarron, champignons et ricotta estimated approx 35 à 40 minutes.

To begin with this recipe, we have to first prepare a few components. You can have Tarte au potimarron, champignons et ricotta using 15 ingredients and 5 steps. Here is how you cook that.

Une délicieuse tarte hivernale : une pâte brisée maison à l'huile d'olive et au curcuma garnie d'une purée de potimarron et ricotta, de lamelles de potimarron rôti au thym,  de champignons et d'un peu de fromage râpé.

Ingredients and spices that need to be Get to make Tarte au potimarron, champignons et ricotta:

1. pour la pâte brisée :
2. 220 g farine de blé complet
3. 5 g sel
4. 40 ml d’huile d’olive
5. 110 ml d’eau chaude
6. 1 cuillère à café curcuma
7. Pour la garniture :
8. 1 cuillère à soupe d'huile d'olive
9. 1 petit potimarron
10. 1 oignon
11. 125 g ricotta
12. 1 cuillère à soupe thym
13. 2 gros champignons de Paris
14. 50 g chèvre râpé
15. Sel, poivre

Instructions to make to make Tarte au potimarron, champignons et ricotta

1. Préchauffer le four à 200 °C.
   Laver et émincer l’oignon et les champignons.
2. Laver le potimarron, le fendre en deux. Retirer les graines à l’aide d’une cuillère à soupe. Couper chaque moitié en deux puis en fines lamelles. Déposer les lamelles dans un saladier, ajouter l’oignon, une cuillère à soupe d’huile d’olive et de thym, saler poivrer, bien mélanger. Transvaser sur une plaque de cuisson recouverte de papier sulfurisé et enfourner pendant 20 minutes environ.
   Au terme de la cuisson, faire préchauffer le four à 230°C.
3. Pendant ce temps, préparer la pâte. Placer la farine, le sel, le curcuma, l’huile d’olive et l’eau chaude dans un saladier. Mélanger jusqu’à l’obtention d’une boule homogène.
   Abaisser la pâte.  La placer dans un plat à tarte recouvert de papier sulfurisé, piquer le fond avec une fourchette.
4. Ecraser à la fourchette la moitié du potimarron avec la moitié de la ricotta, répartir sur le fond de tarte. Disposer les lamelles de potimarron, les champignons, puis répartir de petits morceaux de ricotta. Parsemer de chèvre râpé et enfourner pour 15 à 20 min à 230°C.
5. Servir avec une salade verte.

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