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Mushroom and Three Cheese Open Tart

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Lunch (1798)      Family (1525)      Mushrooms (190)      Tarts (72)      Open pies (1)      Savoury tarts (1)      Three cheeses (1)     


This is similar to a pie, however I do not like a lot of pastry so chose to make it a free-form tart.

When I heated one up the next day, I also added some mozzarella on top, which made it richer.

They are not difficult to make, and you could cut them into bite sized pieces if you wanted to use them for party food.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

2 sheets puff pastry
300 g ricotta (I use Mundella as not so much liquid)
50 g aged cheddar, grated
50 g Gruyere or similar, grated
1/3 cup parsley, chopped coarsely
2 eggs, lightly beaten

For the mushroom filling
220 g mixed mushrooms, coarsely chopped
½ onion, sliced into rings
20 g butter, melted
½ garlic clove, chopped
Juice of half a lemon
Grated rind of a lemon
1 tsp thyme

Preheat the oven to 200°/180° fan forced.

Cut the pastry sheets in half and put them on some baking paper on trays.

Mix the three cheeses, parsley, and half the egg, and season to taste.


Spread this mixture over the pastry leaving a border of about 1½ cm round the edges.

Leave this much of a border - or slightly more

Fold in this border, and brush with the left over egg mixture.

They need not be even

Bake in the oven for 5 - 10 minutes and meanwhile prepare the filling.

For the mushroom filling
Mix the mushrooms, onion, butter, garlic, lemon rind and juice and thyme in a bowl.

Add salt and pepper to taste.

Spread over the three cheeses on the partly cooked pastry.

Bake for about 15 to 20 minutes or until the pastry is a golden colour.

Serve hot - you can serve it with a green salad and I served it with my beetroot, quinoa and pomegranate salad.


#Open pies
#Savoury tarts
#Three cheeses
I like this Recipe - 4
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