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Shiitake mushroom and ricotta tarts recipe

Shiitake mushroom and ricotta tarts recipe

1 rating

Created by The Tesco Real Food 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
  • Vegetarian

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

Each serving contains

  • Energy

    1520kj
    364kcal     18%

  • Fat

    23g 33%

  • Saturates

    11g 57%

  • Sugars

    3g 3%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 28.2g Protein 10g Fibre 1.1g

Method

  1. Heat the olive oil in a frying pan over a medium-high heat and fry the shiitake mushrooms for 5 mins or until golden.
  2. Beat the ricotta with the garlic, the zest and juice of the lemon 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.
  3. 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.

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