- 1 sheet ready-rolled puff pastry
- 2 tbsp olive oil
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
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 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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.
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.