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!
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.