Lattacciolo alla Toscana

Ingredients

• For the pastry crust: For the pastry crust:
• 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
• For the filling: For the filling:
• 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 (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, 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. Add the sliced mushrooms and minced garlic, and cook until the mushrooms are tender and any liquid has evaporated. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch (23cm) pie dish. Carefully transfer the dough to the dish and press it gently against the bottom and sides.
6. 6.
   In a mixing bowl, combine the ricotta cheese, grated Parmesan, thyme leaves, rosemary, salt, and pepper. Stir in the sautéed mushroom mixture until well combined.
7. 7.
   Pour the filling into the prepared pastry crust and spread it evenly.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water, as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a more intense mushroom flavor, you can use a combination of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms.
• If you prefer a crispier crust, you can brush the pastry with an egg wash before baking.
• Feel free to add other herbs or spices to the filling according to your taste preferences. Basil, parsley, or even a pinch of red pepper flakes can add an extra layer of flavor.

Serving advice

Lattacciolo alla Toscana can be served warm or at room temperature. It pairs well with a fresh green salad dressed with a light vinaigrette. Garnish with a sprig of fresh thyme or rosemary for an elegant touch.

Presentation advice

To enhance the presentation of Lattacciolo alla Toscana, you can sprinkle some grated Parmesan cheese on top of the filling before baking. This will create a golden crust on the surface, adding visual appeal to the dish.