from The Lunenburg Farmers’ Market Cookbook
A walnut crust adds the perfect crunch to this late summer entrée.
Ingredients
½ cup room temperature butter, divided
2 large onions, diced
1 teaspoon salt, divided
1 ½ cups small walnut pieces
3 tablespoons melted butter
Pepper to taste
4 cups diced mushrooms, any kind or a combination
4 cups spinach, chopped and lightly packed
2/3 cup ricotta cheese
2 tablespoons grated Parmesan cheese
Directions
Combine ¼ cup butter, onions, and ½ teaspoon salt in a large pan over medium-low heat. Cook, stirring occasionally, until onions are soft and brown, about 1 hour (but it will feel like 300 years).
Preheat oven to 350F/177C.
Pulverize walnut pieces in a food processor or place in a freezer bag and crush with a rolling pin to make fine crumbs. Mix walnut crumbs and melted butter in a mixing bowl, adding remaining ½ teaspoon salt and pepper to taste. Press mixture into the bottom of a pie pan, distributing evenly. Bake until lightly browned, about 15 minutes. Allow to cool to room temperature.
While crust is cooling, preheat oven to 375F/190C. Combine remaining ¼ cup butter, mushrooms and pepper to taste (I recommend peppering liberally) in a stockpot over medium-high heat. Cook, stirring often, until mushrooms have released their liquid and turned brown.
Turn heat to medium-low, add spinach, stir and cover. Continue to cook, removing lid to stir often, until spinach is wilted but still bright green, 5-7 minutes. Remove from heat, add caramelized onions and ricotta, and stir until evenly combined.
Gently spread filling evenly over the cooled walnut crust. Sprinkle grated Parmesan evenly over the filling. Bake until Parmesan browns and filling is slightly bubbly, about 30 minutes. Allow to cool slightly before serving.
Serves 6
Nada’s Tips & Tricks: I great side dish to whatever you have on the bbq or as a main for lunch. I like a combination of mushrooms giving the filling a unique flavour…or cremini mushrooms which have a full body taste. This picture is my mushroom and onion tart at The Narrows made with a pastry instead of the walnuts. You can add a mixed sprout salad to the top for a fancy finish.
Contents and images used with permission by Nimbus Publishing. The Lunenburg Farmers’ Market Cookbook – Nimbus Publishing and Vagrant Press