Free-Form Mushroom and Cheese Tart

2 - Lunch, 3 - Dinner, Main

Cook Time: 35 min Servings: Serves 4 Source:

Ingredients

60 g butter

2 tablespoons olive oil

400 g swiss brown mushrooms, sliced thinly

2 (50g) shallots, chopped finely

200 g spring onion and chive cream cheese, softened

2 eggs

1/2 cup (40g) finely grated parmesan

2 sheets frozen puff pastry, thawed

1/4 cup coarsely chopped fresh flat-leaf parsley

1 egg, extra, beaten lightly

100 g fresh ricotta, crumbled coarsely (see cook's notes)

12 small fresh thyme sprigs

1/2 cup (120g) smooth packaged ricotta (see cook's notes)

1/4 cup loosely packed fresh flat-leaf parsley sprigs

Directions

1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.

2 Heat half the butter and half the oil in a large heavy-based frying pan over high heat. Add half the mushrooms and half the shallots; season. Cook, stirring occasionally, for 4 minutes or until mushrooms are golden. Transfer to a medium bowl. Repeat with remaining butter, oil, mushrooms and shallots.

3 Meanwhile, process cream cheese, eggs and parmesan until smooth.

4 Place a pastry sheet on each oven tray. Spread cream cheese mixture evenly between sheets, into a 16cm round, leaving a 4cm border; top with mushroom mixture and chopped parsley. Brush the border with a little of the extra egg. Fold in pastry corners, then remaining sides to partially cover the filling and create a rim. Brush pastry rim with a little more egg. Sprinkle crumbled ricotta and thyme over filling.

5 Bake tarts for 15 minutes or until pastry is puffed and golden. Serve tarts topped with spoonfuls of smooth ricotta and parsley sprigs.

Nutrition

Serving Size: Serves 4