Mushroom, ricotta and rocket tart

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.