Mushroom and cheddar tart | Gourmet Traveller

Name: Mushroom and cheddar tart | Gourmet Traveller
Ingredients: 1 shortcrust pastry sheet (see note); 300 gm firm ricotta; 50 gm each coarsely grated Gruyère and aged cheddar; 1/3 cup coarsely chopped flat-leaf parsley; 2 eggs, lightly beaten; To serve: bitter green salad dressed with mustard vinaigrette; Mushroom filling; 200 gm mixed large mushrooms, such as pine, field and portobello, coarsely chopped; ½ onion, thinly sliced into rings; 20 gm butter, melted; ½ garlic clove, finely chopped; Finely grated rind of 1 lemon, juice of ½; 1 tbsp thyme

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Australian Gourmet Traveller fast recipe for mushroom and cheddar tart.

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Ingredients

1 shortcrust pastry sheet (see note)
300 gm firm ricotta
50 gm each coarsely grated Gruyère and aged cheddar
1/3 cup coarsely chopped flat-leaf parsley
2 eggs, lightly beaten
To serve: bitter green salad dressed with mustard vinaigrette
Mushroom filling
200 gm mixed large mushrooms, such as pine, field and portobello, coarsely chopped
½ onion, thinly sliced into rings
20 gm butter, melted
½ garlic clove, finely chopped
Finely grated rind of 1 lemon, juice of ½
1 tbsp thyme