Mushroom Ricotta Tartlets

Yes, it should be homemade pastry, but there are times when you crave the semi-fake stuff. Plus we don't have a mini fluted tart pan and those foil shells the pastry comes in are cute. So, the pastry was on sale and we scored some discount-produce portobello mushrooms; presto chango we got some tarts going on.

Mushroom Ricotta Tartlets


makes 12

1 box frozen mini tart shells
1 lb portobello mushrooms, cleaned and diced
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp oil
salt and pepper to taste
100g ricotta
1 egg, well beaten

Heat oil in a skillet and lightly brown garlic and onion.
Add the mushrooms and cook until all liquid reduced, about 30 minutes over medium-low. Season halfway through.
Cool.
Follow tart shell packaging directions for thawing.
Preheat oven to 375 F.
In a medium bowl, mix egg and ricotta until smooth.
Add mushrooms and stir well. Add extra seasoning if needed.
Spoon a heaping teaspoon into each tart shell and then top up if needed.
Bake on top rack oven until shells are brown and filling is set, about 20 minutes.

A crisp pastry filled with an earthy, creamy filling; delicious!

Enjoy!