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1
For the crust: In a stand mixer fitted with a paddle attachment, cream the butter.
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2
Add in the yolk, and mix until incorporated well.
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3
Add flour and salt and continue to mix well.
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4
When all the flour is coated with the butter, add in the water, and mix until just combined.
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5
Shape into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
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6
For the tart: Preheat oven to 400 degrees F, and prepare two large sheet pans with parchment paper or silpats.
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7
In a large bowl, toss together the shallots, olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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8
Spread evenly on one of the sheet pans.
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9
Using the same bowl, gently toss the mushrooms with the pesto, coating them evenly, and spread evenly on one of the pans.
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10
Roast the mushrooms and shallots in the oven for about 2530 minutes until golden brown, and most of the liquid has evaporated.
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11
When done, remove from the oven until cool enough to handle.
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12
While the vegetables are roasting, remove the crust from the refrigerator, and roll out between two sheets of parchment or wax paper.
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13
Gently press into the tart shell, and up the sides carefully.
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14
Cut off the excess dough at the edge, prick the bottom multiple times with a fork to prevent too much rising.
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15
When the veggies are done roasting, turn the oven down to 350 degrees F, and par-bake the shell for about 13 minutes until slightly browned.
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16
When the time is up, remove from the oven and let cool.
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17
In a small bowl, mix the ricotta cheese, Parmesan, lemon juice, lemon zest, egg, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
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18
Mix well.
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19
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.
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20
Place the tart on a sheet pan and place in the oven for 4550 minutes until the crust is golden brown.
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21
Let cool for 57 minutes, then serve!
