Mushroom, ricotta & rocket tart

Name: Mushroom, ricotta & rocket tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 sheet ready-rolled puff pastry; 2 tbsp olive oil; 525g family pack mushroom , 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

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Katy Greenwood

30 60 minutes 4 servings

Ingredients

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1 sheet ready-rolled puff pastry2 tbsp olive oil525 grams family pack mushroom, halved or quartered if large2 garlic cloves, 1 finely sliced, 1 crushed250 grams tub ricottagood grating of nutmeg¼ small pack parsley, leaves only, roughly chopped50 grams rocket

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Instructions

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Step 1

Heat 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.

Step 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.

Step 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.