FREE-FORM MUSHROOM & CHEESE TART

PREP + COOK TIME 35 MINUTES SERVES 4

60g butter

2 tablespoons olive oil

400g swiss brown mushrooms,

sliced thinly

400g button mushrooms, sliced thinly 2 shallots (50g), chopped finely

200g spring onion and chive

cream cheese, softened

2 eggs

½ cup (40g) finely grated parmesan 2 sheets frozen puff pastry, thawed ¼ cup coarsely chopped fresh

flat-leaf parsley

1 egg, extra, beaten lightly

100g fresh ricotta, crumbled coarsely

(see cook’s notes)

12 small fresh thyme sprigs

½ cup (120g) smooth packaged ricotta

(see cook’s notes)

¼ cup loosely packed fresh flat-leaf

parsley sprigs 1 Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.

2 Heat half the butter and half the oil in a large heavy-based frying pan over high heat. Add half the mushrooms and half the shallots; season. Cook, stirring occasionally, for 4 minutes or until mushrooms are golden. Transfer to a medium bowl. Repeat with remaining butter, oil, mushrooms and shallots.

3 Meanwhile, process cream cheese, eggs and parmesan until smooth.

4 Place a pastry sheet on each oven tray. Spread cream cheese mixture evenly between sheets, into a 16cm round, leaving a 4cm border; top with mushroom mixture and chopped parsley. Brush the border with a little of the extra egg. Fold in pastry corners, then remaining sides to