Fontoš Kolač with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (225g) ricotta cheese 1 cup (225g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 30g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and any liquid has evaporated. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch (23cm) tart pan. Press the dough into the pan, trimming any excess.
7. 7.
   In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped parsley, thyme leaves, salt, and pepper. Mix well.
8. 8.
   Spread the cheese mixture evenly over the tart crust. Top with the sautéed mushrooms and onion mixture.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using wild mushrooms, be cautious and ensure they are safe for consumption.
• Ricotta cheese — Opt for a high-quality ricotta cheese to achieve a creamy and smooth texture in the filling.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of red pepper flakes to the sautéed mushrooms.
• Experiment with different types of mushrooms, such as cremini or shiitake, to add depth to the dish.
• Serve the Fontoš Kolač with a side of mixed greens dressed in a light vinaigrette for a refreshing contrast.
• If you prefer a stronger cheese flavor, substitute some of the ricotta with grated Gruyere or Fontina cheese.
• This dish can be enjoyed warm or at room temperature, making it a versatile option for picnics or gatherings.

Serving advice

Serve the Fontoš Kolač as an appetizer or a light lunch alongside a fresh salad. Cut it into wedges and garnish with a sprig of fresh thyme or parsley for an elegant presentation.

Presentation advice

To enhance the visual appeal, sprinkle some grated Parmesan cheese and a few fresh thyme leaves on top of the baked tart. The golden crust and vibrant colors of the mushrooms will make it an eye-catching centerpiece.