A simple, satisfying tart on a puff pastry base, – topped with a feta and ricotta cream and fried mushrooms, spinach and garlic. It takes no time to make, and it tastes wonderful.
The tart can be served warm straight after baking, but it is just as good cold.
Perfect on the lunch table or a tapas spread, as a side at a barbecue, or as a main meal with a good salad, – for lunch or dinner.
Puff pastry tart with mushrooms, spinach, feta and ricotta
Recipe for an easy and delicious tart made on puff pastry – topped with fried mushrooms, spinach, feta and ricotta.
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Ingredients
- 1 roll puff pastry
- 200 g chestnut mushrooms, halved and sliced
- 2 handfuls spinach, – approx. 80 g
- 2 spring onions, finely sliced
- 1-2 cloves garlic, grated or crushed
- 150 g ricotta
- 80 g feta
- 1 tbsp sesame seeds
- Salt and pepper
- Oil
- Fresh thyme for the top, optional
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Method
- Place the puff pastry on a sheet of baking parchment.
- Score the pastry with a knife about 2 cm in from the edge all the way round, – not deep, just a light score line.
- Sprinkle the border with sesame seeds and pre-bake the pastry in a preheated conventional oven (top and bottom heat) at 200°C for 10 min.Brush the border with a little oil or beaten egg first, – it helps the sesame seeds stick.
- Meanwhile, mix the ricotta and crumbled feta together and season with a little salt and pepper. Set aside.
- Heat a little oil in a frying pan and fry the mushrooms over a fairly high heat until they are golden and all the liquid has evaporated.
- Turn the heat down and add the spring onions, garlic and spinach, season with salt and pepper and heat through for about a minute until the spinach has wilted.
- Spread the ricotta cream over the slightly cooled pastry base. Use the back of a spoon, and try not to lift the spoon too much so that you pull up the pastry. Spread in gentle strokes, out to the line you scored in the pastry. If you have made the ricotta cream in advance and kept it in the fridge, let it come up to room temperature a little before spreading – otherwise it will be too firm to spread over the delicate base.
- Spread the mushroom filling over the top and bake the tart for a further 10-14 min., – still at 200°C.
- Let the tart cool, ideally on the baking parchment on a wire rack, for just under 5 min. before serving, and top with fresh thyme or a little finely sliced spring onion if you like. The tart can also be served cold.
Nutrition
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Det er en skøn ret med lækker smag.
Hej Anne
Tusind tak for din besked 🙂
Warm wishes, Dianna
Hej
Det er en nem og lækker ret kan den fryses?
En dejligt opskrift! 😀
Hej Kitty
Tusind tak for din dejlige besked:)
Warm wishes, Dianna
Den ser lækker ud! Ved du, om den skal spises samme dag pga. butterdejen, eller stadig er god efter en nat i køleskab?
Hej Louise
Tusind tak 🙂
Den kan sagtens holde sig på køl natten over, – butterdejen forbliver faktisk forholdsvis sprød 🙂
Og ellers kan den sagtens lunes i ovnen igen 🙂
Warm wishes, Dianna
Hvor finder du butterdej, for den du bruger er jo ikke den fra frost de er jo små.
Ser så lækkert ud
Hej Rina
Jamen de ligger altid ved fersk pizzadej, tærtedej osv., – køber det i både Føtex, Kvickly, netto og lignende:)
Dbh Dianna
Vidunderlig opskrift. Smagte super dejlig!
Hej Lene
Åhhh hvor er det dejligt at høre, – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna