Mushroom and Shallot Rustic Pie

Directions

1. For the ricotta shortcrust pastry
2. Sift the flour in a bowl. Add the ricotta cheese and the cold unsalted butter cut into small pieces
3. Work the dough with the tip of your fingers until a ball is formed. Turn the dough onto a dusted working surface and flatten it
4. Wrap it in film paper and refrigerate for 20 minutes
5. Roll the dough until it is 5mm tall. Line a buttered 10" inch, round baking tin and prick the pastry with a fork
6. Preheat the oven to 220 ºC /425 ºF and bake for 10 minutes. Set aside

1. For the filling
2. Coarsely chop the onion, shallots, spring onions and garlic cloves . Slice the mushrooms separately. Soak the porcini mushrooms in half a cup white wine and slice
3. In a deep pan over the fire, pour the olive oil and butter until it melts. Add the coarsely chopped assorted onions and stir
4. Season with salt and pepper and add the organic honey, stirring constantly. Add the sliced mushrooms and saute
5. Sprinkle the rosemary and pour the other half cup of white wine and cook until the liquid is reduced. Allow the vegetables to cool
6. In a separate bowl combine the lightly beaten eggs with the whole cream. Place the mushroom and onion filling over the crust and spread the egg batter on top
7. Preheat the oven to 200 º C /400 º F and cook for 35 to 40 minutes or until golden brown. Allow to cool on a rack