Cream together your butter and sugar. Beat until light and fluffy. Add in your eggs and beat until combined. Add in both your flours and mix until just starting to hold together. Transfer to your work top and roll out to 1/4 inch thick. Punch with a large round cutter and lay your dough over top your tart pans. Press your dough into the pan, trimming off any excess at the top. Dock the bottom of the tart shells with a fork. Chill completely. Preheat your oven to 350 degrees. Lightly egg wash your shells and bake for 10 - 15 minutes or until golden and set.

Combine your ricotta, soft herbs and minced garlic clove in a small bowl. Loosen it up with a little cream if necessary.

Spread an even layer of ricotta at the bottom of each baked and cooled tart shell. Top with sautéed mushrooms of your choice.

Enjoy!