Buffalo Ricotta tart with red onions, mushrooms and herbs
Combining deeply flavoured mushrooms, thyme and marjoram, this puff pastry tart can be served as a starter or as a main course and served with a mixed leaf salad
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
250g puff pastry
2 medium red onions, peeled and each onion cut into 8 even-sized wedges
2 tablespoons plus 2 tsp extra virgin olive oil
2 large sprigs of fresh thyme
sea salt
freshly ground black pepper
100g buffalo or sheep’s milk Ricotta
25g Parmesan, grated
½ tsp fresh thyme leaves
1 large flat mushroom
2 tsp fresh marjoram leaves
mixed leaf salad, to serve
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