Ricotta and Mushroom Tart Recipe

This uses Filo Pastry which is available in the refrigerator section at your supermarket. My mum used to make this recipe using shortcrust pastry and you can use that if you prefer. I think that this is so much nicer, using the Filo. It is very easy to make and great to serve with a lovely tossed italian style salad or just on it's own for lunch.

INGREDIENTS:

5 sheets filo pastry
60g butter
250g fresh mushrooms - sliced
2 cloves fresh garlic - crushed
1 teaspoon fresh or dried thyme leaves
1/2 teaspoon fresh rosemary leaves
1/4 teaspoon nutmeg
200g fresh ricotta cheese (can use light)
2 eggs - slightly beaten
1/2 cup sour cream (can use light)
1 tablespoon fresh chopped parsley
extra 75g butter - melted
sea salt and freshly ground cracked pepper

METHOD:

Preheat oven to 180C.
Melt the first lot of butter in a frying pan and add the sliced mushrooms. Cook on high for a couple of minutes until they soften slightly. Add the garlic and continue cooking for another minute. Stir in the thyme, rosemary and nutmeg. Remove the mushrooms from pan and drain off the liquid.
Place filo pastry under a damp tea towel so they wont dry out. Take a sheet out and brush with the melted butter and fold in half. Place another sheet on top and repeat the process. Then line the pastry into a 23cm shallow tart tin with a loose base, allowing it to overhang the edges.
Beat the ricotta, eggs and sour cream together and season to taste. Spoon half the mixture into the tin, then add the mushrooms. Top with the remaining ricotta mixture and bake for 35 - 40 minutes or until firm. Sprinkle the chopped parsley over top to serve.