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!
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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
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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.
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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.
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Chop the mushrooms, place them in a bowl, spray them liberally with oil then toss to coat.
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Pick the herbs then chop them, & add to the bowl with the mushrooms. Fry the mushroom mixture until golden.
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Meanwhile, combine the ricotta, parsley, salt & spice mix in a bowl.
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Spread the ricotta mixture over the pastry, then top with mushrooms. Spray with oil. Bake for 15-20 minutes.
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Remove from the oven & top with chopped fresh rocket. Serve & enjoy!
Mushroom & Thyme Tart with Rocket Topping
Equipment
- 1 flat oven tray
- 1 wooden spoon
- 1 non-stick frying pan
- 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
- Preheat the oven to 220C (200 fan-forced).
- Line a large, flat baking tray with baking paper.
- 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.
- 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.
- 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.
- Strip the thyme leaves off the stems and add into the bowl with the mushrooms. Mix through.
- 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.
- Spread this mixture over the pastry. Drain any liquid from the mushrooms, then layer the mushrooms over the cheese. Spray with oil.
- Bake for 20 minutes or until the pastry is golden and the edges have puffed up.
- Top with torn rocket and serve.