Mushroom Shallot Tart

For the crust:
In a stand mixer fitted with a paddle attachment, cream the butter. Add in the yolk, and mix until incorporated well. Add flour and salt and continue to mix well. When all the flour is coated with the butter, add in the water, and mix until just combined. Shape into a disk, cover with plastic wrap, and refrigerate for 30 minutes.

For the tart:
Preheat oven to 400°F, and prepare two large sheet pans with parchment paper or silpats. In a large bowl, toss together the shallots, olive oil, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on one of the sheet pans.

Using the same bowl, gently toss the mushrooms with the pesto, coating them evenly, and spread evenly on one of the pans. Roast the mushrooms and shallots in the oven for about 25–30 minutes until golden brown, and most of the liquid has evaporated. When done, remove from the oven until cool enough to handle.

While the vegetables are roasting, remove the crust from the refrigerator, and roll out between two sheets of parchment or wax paper. Gently press into the tart shell, and up the sides carefully. Cut off the excess dough at the edge, prick the bottom multiple times with a fork to prevent too much rising. When the veggies are done roasting, turn the oven down to 350°F, and par-bake the shell for about 13 minutes until slightly browned. When the time is up, remove from the oven and let cool.

In a small bowl, mix the ricotta cheese, Parmesan, lemon juice, lemon zest, egg, remaining ½ teaspoon salt and ¼ teaspoon pepper. Mix well. Spread the ricotta mixture evenly on the bottom of the tart shell, and artfully arrange the roasted shallots and mushrooms so that each piece will have a good amount of both.

Place the tart on a sheet pan and place in the oven for 45–50 minutes until the crust is golden brown. Let cool for 5–7 minutes, then serve!