FREE-FORM MUSHROOM & CHEESE TART

You will need to buy two types of ricotta for this recipe: use fresh, dry ricotta, cut from a wheel at the deli counter to crumble over the tart before cooking, and the smooth variety sold in tubs to spoon on the tart just before serving.

You can use a garlic and herb flavoured cream cheese instead of the spring onion and chive flavour, if you prefer.

For the best flavour, ensure mushrooms are browned well. Use a heavy–based frying pan and avoid moving the mushrooms around too much while they’re cooking – allow them to catch and brown before stirring. If you don’t have a heavy-based pan, heat the pan first before adding the oil and butter.