Ricotta Mushroom Tart

A simple recipe that aims to please.

Really good for appetizer, hors d'oeuvres, or simply snacking. To save time, preheat the oven while you're preparing the ingredients. The recipe serves 8, and can be easily adjusted to your preferred serving size.

We'd love to know how it turned out for you!

Ingredients

1 box ricotta cheese
5 cloves garlic
1 medium onion, chopped
1 box cremini mushroom
1 egg
Some parsley
2 box tart shells

Steps

Sliced the cremini mushroom and finely dice onions and garlic.
Sautee all the mushrooms, onions and garlic in a pan.
Let the ingredients cool for a few minutes. Then add the ricotta cheese at a 1:1 ratio.
Add the egg to the mixture.
Optionally, add a pinch of flour to the mixture if you find it a bit runny.
Scoop the mixture into the tart shells and bake in a 425F oven for 20-25 min.
Remove from oven when it turns golden brown, add parsley for garnish.

Salmon Ceviche

Ingredients Serves 2-3 4oz fresh salmon, skin removed 1/2 English cucumber 1/2 mango 1/4 small red onion 2 tbsp. honey 1 lemon 1 lime 1 tbsp. masago (crab roe) 1 small bunch of dill Steps Thinly cut 13 slices of cucumber, and set aside. Cut the rest of the cucumber into small cubes. Cut the mango into small cubes, and put them together with the cucumber cubes in a bowl. Finely chop the red onions. Chop the dill (save some for garnish). Cut the salmon into uniform small cubes. Mix the salmon with the red onion and some dill together in another bowl. Marinate the salmon/dill/red onion mix with the juice of 1 lemon and 1 lime for 15-30 minutes. After marinating, salmon should have changed color. Mix in with the mango and cucumber cubes. Add honey, salt and pepper to taste. Put 8 slices of cucumber on the plate to form a circle. Put a mold on top and place the salmon mixture into the mold. Press slightly to f...

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