Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1 sheet puff pastry, partially thawed
- 400grams Swiss brown mushrooms
- 1/4 bunch thyme, leaves picked
- 188grams smooth ricotta
- 1 1/2teaspoons lemon pepper
- 60grams baby rocket
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
1010kJ / 242Cal
1010 Kilojoules or 242 Calories
12% of daily energy intake*
Protein
9.4grams
Fat
12.8grams
Carbs
20.4grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Hello, is it me you're looking for? A deliciously simple mushroom, ricotta and thyme tart that's easy on the wallet and serves a family? Yes.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pastry sheet in centre of tray.
Step 2 of 4
Fold in edges of pastry to create a 2cm-thick border. Bake for 10 minutes or until pastry is pale golden. Using a clean tea towel, press centre of pastry down.
Step 3 of 4
Meanwhile, thickly slice half of the mushrooms and quarter remaining mushrooms. Place in a large bowl. Add half of the thyme and spray well with oil. Toss to coat. Heat a large frying pan over medium-high heat. Cook mushrooms and thyme for 8 minutes or until golden.
Step 4 of 4
Combine ricotta and lemon pepper in a bowl. Spread inside pastry border with ricotta mixture and top with mushroom, draining any liquid, if necessary, and remaining thyme. Spray with oil. Bake for 20 minutes or until pastry is golden and puffed. Serve topped with rocket.
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