Mushroom & ricotta Tartlets


Serves: 8


-8 sheets Filo Pastry, quartered
-5g Butter, melted
-1 Leek, finely chopped
-½ tbsp Olive Oil
-1 medium Onion, finely chopped
-3 Garlic Cloves, crushed
-2 sprigs Fresh Thyme
-350g Mixed Mushrooms, cut into chunks if large
-handful Fresh Tarragon, finely chopped
-1 tsp Lemon Zest
2 Egg Yolks
250g Ricotta|
40g Parmesan, grated*Salt & Pepper to season1 tsp Olive Oil for greasing


1. Preheat the oven to 200c (180 fan), 400f, gas mark 6. Lightly grease a 8 tartlet moulds in a cupcake baking tin.

2. Line each tartlet mould with one quarter of filo pastry. Brush the remaining quarters with the melted butter. Layer so there are 4 layers per tartlet. Place on a flat baking sheet & cook in the oven for 5 minutes. Remove from the oven & set aside to cool. Turn the oven down to 180 c (160 fan), 350f, gas mark 4.

3. Heat the olive oil in a large non-stick frying pan over a medium heat. Add the onion & cook for 2-3 minutes before adding the leek, garlic & thyme & cook for another 2-3 minutes or until softened & starting to brown. Turn up the heat, add the mushrooms & cook, stirring frquently, for 4-5 minutes. Remove from the heat. Season & stir in the tarragon & zest, then set aside to cool a little.

4. In a bowl, lightly beat the egg yolks with ricotta, 30g of the grated parmesan & some seasoning. Divide the mixture between with pastry cases. Using a slotted spoon add the mushroom mixture, discarding excess juice. Sprinkle over the remaining parmesan. Cook for 20-25 minutes. Serve 2 tartlets per person with green salad leaves.


Calories: 232
Protein: 16.2g
Carbs: 24.8g
Fat: 17.8g
Fibre: 2g

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