From Baking with Dorie, I have been waiting for an occasion to make this appetizer specifically for those that eat mushrooms. I ended up making this for a dinner party and I made only half of the mushrooms so my mushroom haters could enjoy too. This dish has three components: almond-herb crust, ricotta spread and mushroom topping. The almond-herb crust needs to chill prior to baking. I took ‘raggedy-edged’ to the extreme as my tart dough looks like an amoeba. The ricotta spread is a mixture of ricotta cheese, plain Greek yogurt, shallot, scallions and mixed herbs. For the topping, mushrooms are cooked in a mixture of olive oil and butter with garlic and white wine. The whole thing is assembled just prior to eating. Everyone ate their piece but no one had seconds. We finished the rest the next day for lunch. As far as a mushroom dish goes we preferred the Bacon Mushroom Galette from Everyday Dorie.