Chanterelle Tart With Gnocchi And Ricotta

Ingredients

• 500g chanterelle mushrooms
• 250g flour
• 125g butter
• 1 egg
• 1 tsp salt
• 1 tsp sugar
• 500g potatoes
• 1 egg
• 200g ricotta cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. To make the tart dough, combine the flour, butter, egg, salt, and sugar in a bowl. Knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2. While the dough is chilling, prepare the gnocchi. Boil the potatoes until tender, then mash. Mix in the egg and enough flour to form a soft dough. Roll into small balls and set aside.
3. Clean the chanterelle mushrooms and sauté in olive oil until golden. Set aside.
4. Roll out the tart dough and place in a tart pan. Spread the ricotta cheese over the dough, then top with the sautéed mushrooms and gnocchi.
5. Bake at 180°C for 30 minutes, or until the crust is golden and the gnocchi are cooked through. Season with salt and pepper to taste before serving.

Tip

Side Dish Suggestion

A simple green salad would be a great side dish for this tart, as it would provide a fresh and light contrast to the rich and hearty tart. This aligns with the ‘fresh’ motivation from the data provided, which has seen a 57.4% YoY growth.