A tasty vegetarian treat for lunch or brunch that can be eaten hot or cold
Whether you need a snack on the go or are having friends over for a quick lunch, this delightfully tasty mushroom & thyme tart with rocket topping will hit the spot!
Perfect to make when your rocket and herbs are at their best (for me in subtropical QLD, that’s winter), you just need to grab a pack of mushrooms, ricotta cheese & a sheet of pastry to complete the recipe.
While we tend to think of rocket as simply a salad ingredient, it’s so much more than that. This flavourful Mediterranean native has deservedly become a feature of restaurants and cafes over the past 20 years, as it is versatile enough to play a starring role.
Rocket is very easy to grow & will self-seed prolifically through your garden if left to its own devices. I planted a couple of rows of seedlings when I first started my garden and now, 3 years later, I have rocket growing for most of the year.
Here’s How to Make It
Preheat the oven to 220C, then line a large, flat baking tray with baking paper. Place a thawed sheet of pastry on it, then fold the edges over to create a border.
Bake the pastry for 10 minutes then remove it from the oven. The centre will rise, so gently press it back down with a tea towel or similar.
Chop the mushrooms, place them in a bowl, spray them liberally with oil then toss to coat.
Pick the herbs then chop them, & add to the bowl with the mushrooms. Fry the mushroom mixture until golden.
Meanwhile, combine the ricotta, parsley, salt & spice mix in a bowl.
Spread the ricotta mixture over the pastry, then top with mushrooms. Spray with oil. Bake for 15-20 minutes.
Remove from the oven & top with chopped fresh rocket. Serve & enjoy!
Mushroom & Thyme Tart with Rocket Topping
A tasty vegetarian treat for lunch or brunch that can be eaten hot or cold
Equipment
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1 flat oven tray
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1 wooden spoon
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1 non-stick frying pan
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1 large mixing bowl
Ingredients
- spray oil
- 1 sheet puff pastry
- 400 grams mushrooms
- 1 handful fresh thyme
- 200 grams ricotta cheese
- 2 tsp lemon pepper or similar mixed seasoning of your choice
- 2 handfuls fresh rocket
- 1/4 tsp salt
Instructions
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Preheat the oven to 220C (200 fan-forced).
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Line a large, flat baking tray with baking paper.
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Place the pastry sheet in the centre of the tray. Fold the edges of the pastry in to create a thicker border around the edges.
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Bake the pastry for 10 minutes or until pale gold in colour. After removing from the oven, gently press the pastry down with a clean tea towel.
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Next, slice and/or chop the mushrooms as you like. Toss them in a large bowl with plenty of spray oil. Make sure all are coated.
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Strip the thyme leaves off the stems and add into the bowl with the mushrooms. Mix through.
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Heat the frying over medium heat, then cook the mushrooms & thyme for 5-10 minutes or until golden. Meanwhile, Combine the ricotta, salt & spice mix in a bowl.
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Spread this mixture over the pastry. Drain any liquid from the mushrooms, then layer the mushrooms over the cheese. Spray with oil.
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Bake for 20 minutes or until the pastry is golden and the edges have puffed up.
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Top with torn rocket and serve.
Nutrition
Calories: 451kcalCarbohydrates: 33gProtein: 14gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 26mgSodium: 202mgPotassium: 456mgFiber: 2gSugar: 3gVitamin A: 476IUVitamin C: 4mgCalcium: 133mgIron: 3mg
