Ingredients
- 1 packet of filo pastry
- 25g (1oz) melted butter
- ½ tbsp light olive oil
- 1 small onion, peeled and finely chopped
- 1 leek, finely sliced
- 3 garlic cloves, crushed
- 2 sprigs thyme
- 350g (12oz) mixed mushrooms, cut into chunks
- large handful of tarragon, finely chopped
- 1tsp lemon zest
- 2 free-range egg yolks
- 250g (9oz) ricotta
- pinch of grated nutmeg
- 40g (1½ oz) Parmesan (or vegetarian alternative), grated
- You will need:
- 6x10cm (4in) tartlet tins, greased
Instructions
- Heat the oven to 200C, 180C fan, 400F, gas 6. Cut the filo sheets into quarters, line each tin with one of the trimmed sheets, brush with melted butter and top with another layer of fill; repeat until the cases have 4 layers of pastry. Place on a baking sheet and cook in the oven for 5 minutes, then remove from the oven and set aside to cool slightly. Turn down the oven to 180C, 160C fan, 350F, gas 4
- Heat the oil in a frying pan over a medium heat. Add the onion and cook for 2 or 3 minutes before adding the leek, garlic and thyme, then continue to cook for another 2 or 3 minutes, or until softened and starting to brown. Turn up the heat slightly and add the mushrooms. Cook, stirring frequently, for 4 or 5 minutes, or until cooked through but still firm. Remove from the heat, season well and stir in the tarragon and lemon zest, then set aside to cool slightly
- Lightly beat the egg yolks with the ricotta, nutmeg, half the Parmesan and some seasoning. Divide between the cases then, using a slotted spoon, top with the mushroom mixture, discarding any excess water. Sprinkle over the remaining Parmesan. Cook the tartlets for 20 to 25 minutes in the oven. Serve with a watercress salad.
