AT A GLANCE
|01||Preheat oven to 200C. Cut four 11cm-diameter rounds from pastry, place on an oven tray lined with baking paper. Score part-way through pastry with a small sharp knife to form a 1cm border. Prick inside border with a fork, refrigerate for 15 minutes.|
|02||Process ricotta, egg, herbs and rind in a food processor until smooth, season to taste, then spread over tart bases, inside borders. Bake until golden and crisp (15-20 minutes).|
|03||Meanwhile, for roast mushrooms, place mushrooms in a single layer on a baking tray. Combine remaining ingredients, drizzle over mushrooms and roast until golden (10-12 minutes). Scatter over tarts, drizzle with roasting juices, scatter with herbs and serve warm.|
Note We've used Carême butter puff pastry, which comes in 375gm pre-rolled sheets.