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Lunch | Vegetarian

Mushroom, ricotta and rocket tart

A vegetarian hotbed of antioxidants and energy creation

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Mushroom, ricotta and rocket tart recipe
Serves:
4
Preparation:
10 Mins
Cooking:
25 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten, Milk
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What are the health benefits of Mushroom, ricotta and rocket tart?

A vegetarian hotbed of antioxidants and energy creation

 

Ingredients

Method

Ingredients

12g/2 garlic cloves, 1 finely sliced, 1 crushed nutritional information
12g/2 garlic cloves, 1 finely sliced, 1 crushed
1g/good grating of nutmeg nutritional information
1g/good grating of nutmeg
30ml/2 tbsp olive oil nutritional information
30ml/2 tbsp olive oil
500g Portobello mushrooms sliced nutritional information
500g Portobello mushrooms sliced
320g/1 sheet ready-rolled puff pastry nutritional information
320g/1 sheet ready-rolled puff pastry
250g tub ricotta nutritional information
250g tub ricotta
50g rocket nutritional information
50g rocket
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 220C/200C fan/gas 7 and place a baking tray inside to heat up.
2) Unroll the pastry onto a piece of grease proof paper.
3) Score a line around the pastry about 1.5cm in from the edge. This will form the edge of the tart.
4) Place on the baking sheet on the paper and cook for 10-15 mins.
5) Meanwhile fry the mushrooms in the oil for a few minutes until cooked.
6) Add the sliced garlic and cook for a further minute.
7) Mix the crushed garlic with the ricotta and nutmeg, then season well.
8) Remove the pastry from the oven and carefully push down the risen centre.
9) Spread ricotta mixture carefully over the pastry base and top with the mushrooms.
10) Return to the oven and bake for 5 mins more.
11) Serve with the rocket scattered over the top.

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