Mushroom, ricotta & rocket tart

This puff pastry slice requires minimum fuss. Use Italian cheese as a simple base and top with garlic mushrooms and salad leaves

PREP 10 mins
COOK 25 mins


  • calories 461
  • carbs 31
  • saturated fat 14
  • sugar 3
  • protein 13
  • fat 32
  • fibre 2
  • salt 0.8


1 sheet ready-rolled puff pastry
2 tbsp olive oil
525g family pack mushrooms, halved or quartered if large
2 garlic cloves, 1 finely sliced, 1 crushed
250g tub ricotta
good grating of nutmeg
¼ small pack parsley, leaves only, roughly chopped
50g rocket


  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.