Mushroom, ricotta & rocket tart

Mushroom, ricotta & rocket tart

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(10 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal461
  • fat32g
  • saturates14g
  • carbs31g
  • sugars3g
  • fibre2g
  • protein13g
  • salt0.8g
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Ingredients

  • 1 sheet ready-rolled puff pastry
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 525g family pack mushroom, halved or quartered if large
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 garlic clove, 1 finely sliced, 1 crushed
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • good grating of nutmeg
  • ¼ small pack parsley, leaves only, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  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.

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Comments, questions and tips

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Comments (8)

little_lady's picture
5

I came across this whilst looking for ways to use to up some leftover ricotta, and it has now become a favourite. I also added some fresh beetroot on top, which tasted great.

fran000's picture
5

Tasty, quick and easy. Great combination of flavours and really tasty too.

OscarHoney's picture
5

Absolutely love this. Served with spinach/rocket/tomato salad with balsamic vinegar its possibly my favourite comfort food! Hated mushrooms all my life until I tried making this. You do need to cook the mushrooms a little longer than recommended otherwise it will be a little soggy but its a fab quick and easy dinner.

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.

fionarhodes95@gmail.com'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
2.5

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
5

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
5

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.

Questions (2)

katebp13's picture

What can you serve this with? I'm thinking just a salad but I was wondering what everyone else was serving it with?

OscarHoney's picture
5

I serve it with baby spinach and the leftover rocket mixed together and dressed with balsamic vinegar but if you were exceptionally hungry a mixed bean salad could work too I think

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