Donna Hay's crispy mushroom tarts - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s crispy mushroom tarts By You Magazine - September 29, 2019 Feel free to use any combination of mushrooms and herbs. For a speedier option, use some kale instead of mushrooms. There’s no need to pre-roast the kale – just tear up the leaves (stems removed) and sprinkle on to the baked ricotta tart base with the remaining parmesan. Drizzle with the oil, bake for 5 minutes (longer for crispier kale) and you’re done! Con Poulos SERVES 2 1 small head garlic, halved crossways 4 sprigs tarragon 2 large flat mushrooms (200g), stems trimmed 8 medium cup mushrooms (160g), stems removed 60ml extra virgin olive oil sea salt and cracked black pepper 2 x 20cm wholemeal tortillas or flatbreads 240g fresh ricotta 60g finely grated parmesan radicchio or salad leaves, to serve 1. Preheat the oven to 200C/ gas 6. Line 2 baking trays with nonstick baking paper. 2. Place the garlic, tarragon and mushrooms, stem-side up, on 1 of the trays. Brush with 40ml of oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until the mushrooms are tender. 3. While the mushrooms are roasting, place the tortillas on the remaining tray, brushing each with ½ teaspoon of the oil. Bake for 6 minutes or until just golden. 4. Place the ricotta and 40g of the parmesan in a medium bowl. Sprinkle with salt and pepper to taste and mix to combine. Spread the ricotta mixture evenly over the tortillas and sprinkle with the remaining 20g of parmesan. Drizzle with the remaining oil and bake for 5 minutes. 5. Arrange the mushrooms on the tart bases. Squeeze the garlic from its skin on to the tarts and top with the tarragon. Serve with salad leaves. Buy Donna’ s book with 20 per cent off These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved