Mushroom, ricotta & rocket tart

Mushroom, ricotta & rocket tart

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(4 ratings)


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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level



Serves 4

This puff pastry slice requires minimum fuss. Use Italian cheese as a simple base and top with garlic mushrooms and salad leaves

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving



  • 1 sheet ready-rolled puff pastry
  • 2 tbsp olive oil
  • 525g family pack mushrooms, 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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  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.
  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.

Recipe from Good Food magazine, April 2014

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katebp13's picture

Super easy! Takes no time at all, and tastes good too. I served it with just some simple baby leaves and some coleslaw.'s picture

Lovely, easy recipe. We used basil instead of nutmeg and put a mixture of roasted vegetables on top. Tasty.

Frantic Flapjack's picture
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This was okay but nothing special and not very tasty. Also, you need to cook the mushrooms for much longer to get rid of the excess liquid. If you don't do this, the tart will become very soggy.

SianMP's picture
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Really tasty and super easy! Will definitely be a regular.

I would have gone for just under 10 mins for the initial pastry bake as it crumbled a bit and got mixed in with the ricotta as I was spreading it. I needed to drain the mushrooms as I spooned them onto the tart as there was so much liquid. It also needed about 10 mins for the final bake.

rosiejames's picture
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Had this for tea last night - DELICIOUS! The combination of taste is fantastic and the mushrooms / garlic smell fab when cooking. So quick and easy to do too! Recommend.