Mushroom & Ricotta Tart

4
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"From one of our national supermarkets and their monthly free magazine May 2017."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (337 g)
  • Calories 642.4
  • Total Fat - 47.2 g
  • Saturated Fat - 23.2 g
  • Cholesterol - 194.1 mg
  • Sodium - 2289.9 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.2 g
  • Protein - 39.9 g
  • Calcium - 797 mg
  • Iron - 2.7 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Heat oil in a deep frying pan and add leek and cook for 5 minutes or until beginning to soften and then add garlic, mushrooms and thyme and cook, stirring occasionally over medium heat and 10 minutes until mushrooms have softened and liquid has evaporated and season with salt flakes and pepper and set aside to cool.

Step 3

Mix ricotta, 1/3 cup parmesan, egg and chives in a bowl and season to taste.

Step 4

Place a large sheet of baking paper on work surface.

Step 5

Brush each sheet of filo with butter and layer on top of each other and fold the sides of the pastry in about 3cm and fold over one more and brush edges with butter.

Step 6

Spread ricotta mixture over the inside of the pastry and top evenly with cooled mushrooms mixture, and scatter remaining parmesan over the top and bake for 20 to 25 minutes or until pastry is puffed and golden.

Step 7

Cut into slices and tope with rocket leaves.

Tips & Variations


No special items needed.

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