Mushroom and Ricotta Tart

Light and crispy.

A perfect little appetizer to add to braai, dinner party or 

even just a home cooked meal for the family.

Serves: 4
Baking Time: 25 minutes

Ingredients:

• 1 Onion, thinly sliced
• 1 punnet (250g) button Mushrooms, thickly sliced
• 1/2 packet (250g) Ricotta cheese
• 1/2 cup (125ml) grated Parmesan or pecorino cheese
• 1 roll (400g) Puff pastry
• PNP Olive oil
• 2 Cloves, chopped garlic
• 2 Tbsp (30ml) chopped Thyme (optional)
• 1 PNP Jumbo Egg
• Salt and milled pepper

Method:

• Sauté the onion in oil until soft.
• Add garlic and thyme and fry for another minute. Set aside.
• Sauté mushrooms over a high heat to brown.
• Mix onion, cheese, mushrooms and egg together. 
• Unroll pastry on a line baking tray and spread over filling, leaving a 3cm border.
• Scrunch up border and bake for 25 minutes or until cooked through and golden.

**Tips**

Add a green salad to up the health quota or add chopped crispy bacon or ham for a meaty version.

Credit:

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