Mushroom and chive tart
13
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ready in less than 30 minutes, this nutrient packed meal is perfect for a quick mid-week dinner.
Ingredients
Oil spray
1 x 3 second spray(s)
Mushrooms
500 g, button variety, thinly sliced
Garlic
2 clove(s), crushed
Reduced-fat puff pastry
2 sheet(s)
Low-fat ricotta cheese
180 g, (3/4 cup)
Extra light cheddar cheese
80 g, grated
Fresh chives
¼ cup(s), finely chopped
Fresh thyme
1 tsp, chopped
Instructions
1
Preheat the oven to 230°C. Line 2 large baking trays with baking paper.
2
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.
3
Meanwhile, cut the pastry sheets in half and place the pastry, 3cm apart, on the prepared tray.
4
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.
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