Mushroom and chive tart
1 x 3 second spray(s)
500 g, button variety, thinly sliced
2 clove(s), crushed
reduced-fat puff pastry
low-fat ricotta cheese
180 g, (3/4 cup)
reduced-fat 15% cheddar cheese
80 g, grated
¼ cup(s), finely chopped
1 tsp, chopped
- Preheat the oven to 230°C. Line 2 large baking trays with baking paper.
- Lightly spray a large frying pan over high heat. Cook the mushroom, stirring occasionally, for 5 minutes or until softened and excess liquid has evaporated. Add the garlic and season with salt and pepper. Cook, stirring, for 1 minute or until fragrant. Remove from heat.
- Meanwhile, cut the pastry sheets in half and place the pastry, 3cm apart, on the prepared tray.
- Combine the ricotta and cheddar cheese, chopped chive and thyme in a small bowl. Spread the cheese mixture over the pastry, leaving a 1cm border. Spread the mushroom over the cheese mixture and fold the pastry edges over. Bake for 12-15 minutes or until the pastry is browned underneath. Top with the thyme sprigs and chive to serve.