GMA: Carla Hall Cookbook, Rustic Mushroom Tart & Root Vegetable Ragout

ADVERTISEMENT

Good Morning America: Carla Hall Cooking with Love

The Chew co-host and chef Carla Hall joined Good Morning America to share her recipes for a fall feast.

Hall also recently released her first cookbook, Cooking with Love. Hall said the book is a food journal of her life, from catering to cooking with her grandmother.

ADVERTISEMENT

Carla Hall’s Rustic Mushroom Tart and Root Vegetable Ragout

GMA: Carla Hall Cookbook, Rustic Mushroom Tart & Root Vegetable Ragout

Chef Carla Hall showed GMA how to make a rustic mushroom tart and root vegetable ragout from her first cookbook, Cooking with Love.

Hall demonstrated how to make a rustic mushroom tart. She said you can choose the cheese you want for the tart. The tart also has leeks, garlic and rosemary. Hall said the pastry is just a standard pastry, and there’s a good recipe for one in the cookbook.

She also made a root vegetable ragout and said it’s incredibly easy to make. Here are the recipes for the mushroom tart and root vegetables.

ADVERTISEMENT

Carla Hall Rustic Mushroom Tart Recipe

Ingredients

  • 3/4 cup ricotta
  • 1/2 cup room temperature crumbled goat cheese
  • 1/4 cup grated Parmigano-Reggiano cheese
  • 2 teaspoons chopped fresh rosemary
  • Black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups sliced mushrooms
  • 1 medium leek, thinly sliced
  • 3 chopped garlic cloves
  • Salt
  • 1/4 cup white wine
  • 1 pastry crust (store bought or check out Carla’s recipe in her book)
  • 1/2 lemon

Directions

  1. Preheat your oven to 400 degrees. In a large bowl, stir together the cheeses, rosemary, and 1/4 teaspoon of pepper. Heat butter and oil over medium-high heat in a large skillet until your butter melts.
  2. Add the mushrooms, leek, garlic and 1/2 teaspoon of salt to the oil and butter and stir occasionally until the mushrooms begin to brown. Add the wine and bring the mixture to a boil. Simmer the mixture until it evaporate and then season it with salt and pepper.
  3. Roll the pastry into a 12 inch round and transfer it to a cookie sheet. Sprinkle the cheese mixture onto the pastry, leaving a two inch border and then pour the mushrooms over the cheese.
  4. Fold the dough over the mushroom in a pleated pattern, and bake the tart until it’s golden brown, about 25 minutes. Drizzle the finished tart with olive oil and grated lemon zest.

Carla Hall Vegetable Root Ragout Recipe

Ingredients

  • 2 carrots
  • 2 parsnips
  • 1 small rutabaga
  • 1 turnip
  • 1 Yukon gold potato
  • 2 ½ tablespoons olive oil
  • Salt
  • 1 diced onion
  • 1 tablespoon butter
  • ½ cup chicken stock
  • Black pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped thyme
  • Zest of 1 lemon

Directions

  1. Preheat your oven to 425°F. Peel and dice the carrots, parsnips, rutabaga, turnip, and potato. Toss the vegetables with two tablespoons of olive oil on a cookie sheet and season with salt. Spread out the vegetables so that they are on a single layer.
  2. Roast the vegetables for about 25 minutes, and stir them occasionally.
  3. Heat a large skillet over medium heat and add ½ tablespoon oil and the onion and cook for three minutes. Add in the butter until melted and then add the vegetables, chicken stock and salt and pepper.
  4. Simmer the mixture for about three minutes or until the stock thickens. Add in the parsley, thyme and lemon zest.

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.