Mushroom ricotta tart
Helena Busiakiewicz
SERVES 4
• 1 sheet ready-rolled puff pastry
• 2 tbsp olive oil
• 525g family pack mushrooms ( king oyster and chestnut , if possible ), halved or quartered if large
• 2 garlic cloves , 1 finely sliced , 1 crushed
• 250g tub ricotta
• good grating of nutmeg
• ¼ small pack parsley , leaves only , roughly chopped
• 50g rocket
1 Heat the oven to 220C / 200C fan / gas 7 and place a baking sheet inside . Unroll the pastry onto a piece of baking parchment and score a border around the pastry about 1.5cm in from the edge . Place the pastry ( still on the parchment ) on the baking sheet and cook for 10-15 mins . 2 While the pastry bakes , heat the oil in a large lidded pan and cook the mushrooms for 2-3 mins , with the lid on , stirring occasionally . Remove the lid and add the sliced garlic , then cook for 1 min more to get rid of excess liquid . 3 Mix the crushed garlic with the ricotta and nutmeg , then season well . Remove the pastry from the oven and carefully push down the risen centre . Spread over the ricotta mixture , then spoon on the mushrooms and garlic . Bake for 5 mins , then scatter over the parsley and rocket to serve .
AS SEEN ON
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