Italian stuffed sweet peppers
Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes
Mushroom, ricotta & rocket tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 sheet ready-rolled puff pastry
- 2 tbsp olive oil
- 525g family pack mushroomhalved or quartered if large
- 2 garlic cloves1 finely sliced, 1 crushed
- 250g tub ricotta
- good grating of nutmeg
- ¼ small pack parsleyleaves only, roughly chopped
- 50g rocket
Nutrition: per serving
- kcal461
- fat32g
- saturates14g
- carbs31g
- sugars3g
- fibre2g
- protein13g
- salt0.8g
Method
step 1
Heat oven to 220C/200C fan/gas 7 and place a baking sheet inside. Unroll the pastry onto a piece of baking parchment and score a border around the pastry about 1.5cm in from the edge. Place the pastry (still on the parchment) on the baking sheet and cook for 10-15 mins.
step 2
While the pastry bakes, heat the oil in a large lidded pan and cook the mushrooms for 2-3 mins, with the lid on, stirring occasionally. Remove the lid and add the sliced garlic, then cook for 1 min more to get rid of excess liquid.
step 3
Mix the crushed garlic with the ricotta and nutmeg, then season well. Remove the pastry from the oven and carefully push down the risen centre. Spread over the ricotta mixture, then spoon on the mushrooms and garlic. Bake for 5 mins, then scatter over the parsley and rocket.
