Shiitake mushroom and ricotta tarts recipe
Created by The Tesco Recipes team
Now here's a lunch that's sure to impress! Yet it's ready in just over half an hour. Shiitake mushrooms lend a meaty texture and umami flavour, balanced with fresh, creamy ricotta. We've used ready-rolled puff pastry, so it's a doddle to make.
See method- Serves 4
- Takes 35 mins
- 364 calories / serving
Ingredients
- 1 tbsp olive oil
- 2 x 125g packs sliced shiitake mushrooms
- 250g pot ricotta
- 1 garlic clove, crushed
- zest and juice of ½ lemon
- 320g pack ready-rolled puff pastry
- 1 egg, beaten
- 5g fresh flat-leaf parsley, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1520kJ 364.0kcal
- Fat
- 23g
- Saturates
- 11g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 28.2gProtein 10.0gFibre 1.1g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C, and place a baking tray inside to heat up.
- Heat the olive oil in a frying pan over a medium-high heat and fry the shiitake mushrooms for 5 mins or until golden.
- Beat the ricotta with the garlic, the lemon zest and juice and some seasoning. Unroll the ready-rolled puff pastry, reserving the paper. Cut into 4 rectangles, then arrange on the paper, leaving space between each piece. Score a 1.5cm border on each pastry piece, then spoon the ricotta mix into the centre, spreading evenly. Top with the mushrooms and a twist of black pepper, then brush the edges of the pastry with the beaten egg.
- Carefully transfer, on the paper, to the heated tray, then bake for 20-22 mins until risen and golden. Scatter with the flat-leaf parsley to serve.
- See more Tart recipes
