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!