How To Make Mushroom, Ricotta & Rocket Tart
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 sheet of ready-made puff pastry
- 200g mushrooms, sliced
- 150g ricotta cheese
- 50g rocket leaves
- 1 clove of garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F).
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Roll out the puff pastry and place it onto a baking tray lined with parchment paper.
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In a pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute.
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Add the sliced mushrooms to the pan and cook until they are soft and golden brown.
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Season the mushrooms with salt and pepper to taste.
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Spread the ricotta cheese evenly over the puff pastry, leaving a border around the edges.
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Top the ricotta with the cooked mushrooms.
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Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.
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Remove from the oven and let it cool slightly.
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Top the tart with fresh rocket leaves before serving.
Nutrition
- Calories : 347kcal
- Total Fat : 21g
- Saturated Fat : 8g
- Cholesterol : 30mg
- Sodium : 237mg
- Total Carbohydrates : 29g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 9g
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