Name: Easy mushroom tart
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon ricotta cheese; 1 tablespoon mascarpone cheese; 2 teaspoon finely grated parmesan cheese; 1/2 teaspoon olive oil; 1 teaspoon finely grated lemon rind; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 (sheet) puff pastry; 10 gram butter; 1 clove garlic, crushed; 100 gram fresh shiitake mushrooms, halved; 100 gram oyster mushrooms, halved; 100 gram enoki mushrooms, trimmed; 1 fresh small red thai chilli, sliced thinly; 2 tablespoon fresh flat-leaf parsley leaves; 2 teaspoon finely shredded lemon rind

Easy mushroom tart

A dish that looks wonderful doesn't need to be difficult, as is shown by this mushroom tart recipe.

Ingredients

2 tablespoon ricotta cheese

1 tablespoon mascarpone cheese

2 teaspoon finely grated parmesan cheese

1/2 teaspoon olive oil

1 teaspoon finely grated lemon rind

1 tablespoon finely chopped fresh flat-leaf parsley

1 (sheet) puff pastry

10 gram butter

1 clove garlic, crushed

100 gram fresh shiitake mushrooms, halved

100 gram oyster mushrooms, halved

100 gram enoki mushrooms, trimmed

1 fresh small red thai chilli, sliced thinly

2 tablespoon fresh flat-leaf parsley leaves

2 teaspoon finely shredded lemon rind

Method

1.Preheat oven to 200°C/400°F.

2.Combine cheeses, oil, grated rind and chopped parsley in small bowl. Place pastry on baking- paper-lined oven tray; prick pastry all over with a fork. Spread cheese mixture over pastry, leaving 1.5cm border.

3.Bake tart 10 minutes.

4.Meanwhile, heat butter in large frying pan; cook garlic, mushrooms and chilli, stirring, until mushrooms soften. Season to taste.

5.Spread mushroom mixture over tart; bake a further 10 minutes or until pastry is browned lightly.

6.Serve tart topped with parsley leaves and shredded rind.

We used a zester to finely shred the lemon rind. This recipe will serve 8 as a side.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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