This puff pastry slice requires minimal fuss. Use Italian cheese as a easy base and prime with garlic mushrooms and salad leaves
- Preparation and cooking time
- Prep:10 minutes
- Prepare dinner:25 minutes
- Straightforward
- Serves 4
- Vegetarian
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Components
- 1 sheet ready-rolled puff pastry
- 2 tbsp olive oil
- 525g household pack mushroom, halved or quartered if giant
- 2 garlic cloves, 1 finely sliced, 1 crushed
- 250g tub ricotta
- good grating of nutmeg
- ¼ small pack parsley, leaves solely, roughly chopped
- 50g rocket
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Technique
- STEP 1
Warmth oven to 220C/200C fan/fuel 7 and place a baking sheet inside. Unroll the pastry onto a chunk of baking parchment and rating a border across the pastry about 1.5cm in from the sting. Place the pastry (nonetheless on the parchment) on the baking sheet and prepare dinner for 10-15 minutes.
- STEP 2
Whereas the pastry bakes, warmth the oil in a big lidded pan and prepare dinner the mushrooms for 2-3 minutes, with the lid on, stirring often. Take away the lid and add the sliced garlic, then prepare dinner for 1 min extra to do away with extra liquid.
- STEP 3
Combine the crushed garlic with the ricotta and nutmeg, then season effectively. Take away the pastry from the oven and punctiliously push down the risen centre. Unfold over the ricotta combination, then spoon on the mushrooms and garlic. Bake for five minutes, then scatter over the parsley and rocket.