Mushroom ricotta tart
Mushroom ricotta tart
Course: Main

Helena demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

This combination of flavourful mushrooms, creamy ricotta cheese, complementary seasonings, and a buttery pastry crust contributes to the tastiness of a mushroom ricotta tart. The balance of flavours and textures make it an enjoyable dish for many people.

Difficulty: Easy

Ingredients

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 

Method

  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. 
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