Free-form mushroom and cheese tart
Looking for a quick and easy mushroom and cheese tart that looks amazing and tastes even better? Here it is. Perfect for those new to pastries.
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Ingredients
- 60 g butter
- 2 tablespoons olive oil
- 400 g swiss brown mushrooms, sliced thinly
- 2 (50g) shallots, chopped finely
- 200 g spring onion and chive cream cheese, softened
- 2 eggs
- 1/2 cup (40g) finely grated parmesan
- 2 sheets frozen puff pastry, thawed
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 egg, extra, beaten lightly
- 100 g fresh ricotta, crumbled coarsely (see cook's notes)
- 12 small fresh thyme sprigs
- 1/2 cup (120g) smooth packaged ricotta (see cook's notes)
- 1/4 cup loosely packed fresh flat-leaf parsley sprigs
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