Crostata ai Funghi {Mushroom Tart}


If you follow me on Twitter you might have heard #Plateswap mentioned in the past weeks. (And if you’re not following me, run & do that right now before I notice & don’t speak to you ever again tee hee.) Plateswap was the brainchild of Cheryl of A Tiger in the Kitchen & Ellise from Cowgirl Chef.

You may notice that I end up photographing on the same old, same old plates. Well seems I’m not the only one in the foodie world who does this. This was THE reason behind Plateswap. So naturally when I heard about this I was all in! An excuse to shop, Hell-O!

Rules were simple, once we signed up, we received a name & address of our Plateswap Buddy. We had a set budget & we were to choose a plate & mail it to our buddy. None of (well except for the lovely organizers) knew where our plate would be coming from so it was tantilating waiting to see what would arrive in the mail!

WELL, I was THRILLED THRILLED THRILLED (did I mention how thrilled I was) when my package arrived! All the way from FRANCE no less from the incredibly fabulous Ellise from Cowgirl Chef herself! It’s beautiful! No, it’s GAW-GEOUS! & oh so tres chic! Ooh la la! I was almost afraid to use it, it’s that pretty. Ellise, dahlin you have fantastic taste! Just look at it!


I wanted to do the plate justice so I made Crostata ai Funghi {Mushroom Tart} which is more along the lines of a quiche … which, ding ding ding is French. Do you see how I’m tying things together here 😉

It was dee-licious and unbelieveably filling. We actually had it for dinner. It’s loaded with mushrooms & cooked ham and oh so luscious cheese…Glorious cheese!


a GINORMOUS Thank you to Ellise! I’ll think of you everytime I see my Plate! Mwah! I <3 it!


I know you’re curious to see some of the other plates (I know I was *mischievious grin*) so here are a few to check out:

Ellise from Cowgirl Chef

Deb from Italian Food Forever

Steff from Omaha Chronicles

Cathy from Show Food Chef


What you’ll need:
1 pie crust
350g Ricotta Cheese
500g Fresh Mushrooms – Sliced
Handful Grana Padano – Grated
3 eggs
50g Cooked Ham – Cubed
50g of Unsalted Butter (plus enough to grease pan)

What to do:
Preheat oven to 355 degrees. Butter and flour a springform pan. Lay your pie crust into pan and pinch excess around sides to form a low wall of sorts.

Heat butter in saute pan over medium heat. When hot, add sliced mushrooms. Season with salt & pepper. Stir & cook for approx 5 minutes. When mushrooms have cooked. Remove a few of the larger mushrooms & set aside to garnish the top with. Turn off heat & add cubes of ham. Stir & let sit for approx 5 minutes.

WHILE mushrooms are cooling. Mix the ricotta, eggs & cheese into a medium size bowl. Season with salt/pepper. Drain the mushrooms & incorporate them into the ricotta mixture. Stir Well. Pour the mixture into the springform pan & place reserved mushrooms on top. Bake for approx 40 minutes or until center is set. Remove from pan & serve immediately.

Buon Appetito!


  1. 1

    What a lovely plate! I love how your fork reflects the pattern and colors of the new awesome plate! And of course, as always your food looks so good I am considering jumping into the picture just for a taste!

    • 1.1

      Thanks Kate! That’s my favorite shot. I’m so glad you noticed the reflection (it’s what I love about that pic)

  2. 2

    I have a newfound love for mushrooms. I need to try.

    • 2.1

      Grazie Jessica! I love them. One of my favorites is my Funghi Gratinati {Mushrooms au Gratin} You should try that too! It’s marvelous! I’m working on a Mushroom Soup next!

  3. 3

    Love it! I too thought: “An excuse to shop?! Yay!” when Cheryl & Ellise suggested the #PlateSwap. Thank you again for the lovely plate you shared with me. I’m currently plotting new ways to put it to good work. =)

    • 3.1

      Ciao Steff! You’re quite welcome. I’m so glad you liked it (I thought about keeping it & getting you a different one I liked it that much 😉

  4. 4

    ciao!! bravissima e complimenti per questa crostata…davvero ottima!

    • 4.1

      Ehila’ Federica! Grazie mille. Adoro la crostata. Questo e’ semplicemente delizioso.

  5. 5
    lisa Bailey /

    Can I use a traditional tart pan for this or do I need something deeper? This will be made this weekend. We’ve been on a quiche kick around here.

    • 5.1

      Hi Lisa! Yes, you could definitely put it in your tart pan (it just won’t have a thicker crust like in the springform pan) but it will be delicious & that’s what matters 😉

  6. 6

    That looks luscious! I’ve been avoiding Twitter like the plague, but things like this make me wish I’d signed up. Gorgeous plate and dish!

    • 6.1

      Ciao Alyssa! Thanks so much! I ADORE the plate. It was perfect for this recipe too!

  7. 7

    Gorgeous, gorgeous, gorgeous, both the plate and the tart! Sounds like a lot of fun to do a plate swap! I am one of those that uses the same dishes all the time…I am just not creative at all. I have only guys around here and guys, as a rule, don’t really appreciate things like wonderful crockery and wonderful creativity. They do appreciate good food, however. Nice post!

    • 7.1

      Ah, thanks Kayte! I have about 1/2 dozen that I go to for my food foto shots. It’s nice to have some vibrant fun ones to add in too! I understand, the girls are outnumbered in my house too LOL

  8. 8

    Thanks for the recipe 🙂 I opened an account on twitter and I’m following you. I’m Boomette1

    • 8.1

      Ciao Boomette! Thanks so much (I followed you back too ; ) Welcome to twitter!

  9. 9

    Awww…I just love this! The little plate that I found outside of Paris has a wonderful home. 🙂 And I love LOVE the mushroom tart! Can I come over and have a slice? xo

  10. 10

    Your food looks so beautiful!
    I’m bettin’ it tastes pretty good too!

    • 10.1

      Thanks Jane! I love taking the pics. Well I think it’s pretty tasty but I’m a little biased ; )

  11. 11

    Gorgeous plate, and that mushroom quiche looks delicious!

  12. 12

    what a wonderful tart for such a “gaw-geous” plate! seriously jealous here. The only consolation I have is that at least I make the tart 🙂


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