Wild Rice Tart

So much of what I've been cooking lately has either been a curry or a copy of another blogger's recipe. All week, I've been planning to get back to my roots and make something super Minnesotan. Today, I finally got around to making what I will eventually consider a 'classic.'

I'll admit that this was an experiment, but oh boy, was it successful! Luckily, I had my previous experience with a smitten kitchen tart to guide me, and I had the forethought to be careful with my smoked salmon (the ricotta totally stopped it from taking over).

Ingredients:
3/4 cup uncooked wild rice
1.5 cups mushrooms, cremini, chopped
1 small onion, diced
3-4 cloves garlic, diced
1 sprig rosemary, needles removed from stalk
1 tablespoon dried dill
2 tablespoons butter
3/4 frozen peas, unfrozen but not overcooked
1/3 cup ricotta cheese
3 oz, smoked salmon, in thin strips if possible
3/4 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1 eggs
1/4 cup bread crumbs
salt and pepper to taste
1 store-bought pie crust, pre-baked for 10 minutes at 400 degrees Fahrenheit

Simmer the wild rice in water for about 30 minutes until you've reached a nice texture. Drain. Saute the onions in the butter until almost translucent. Add your mushrooms, rosemary and dill. Continue to cook for about 3 minutes. Add the garlic and keep cooking until everything is soft.

In a medium-sized bowl, mix the hard cheeses, cream and egg. Add rice, peas and sauteed ingredients. Mix well with salt and pepper. Now, coat your pie crust with a thin layer of ricotta and top with the smoked salmon.


Now, add your rice mixture into the pie crust and top with a bit more Parmesan and the bread crumbs. Bake at 350 degrees for about 45 minutes. Let cool for 15 more minutes.