Free-Form Mushroom And Cheese Tart

1. 1

   Preheat the oven to 425u00b0F. Line two baking pans with parchment paper.

2. 2

   Heat half the butter and oil in a large heavy-bottomed skillet on high heat. Add half the mushrooms and half the shallots; season to taste. Cook, stirring occasionally, for 4 mins or until golden. Transfer to a medium bowl. Repeat with remaining butter, oil, mushrooms and shallots.

3. 3

   Meanwhile, process the cream cheese and 2 of the eggs until smooth. Stir into the mushroom mixture with Parmesan and chopped parsley.

4. 4

   Place a pastry sheet on each baking pan. Spread mushroom mixture evenly between sheets, into a 6-inch round, leaving a 1 1/2-inch border. Brush the border with a little of the remaining beaten egg. Fold in pastry corners, then remaining sides to partially cover filling and create a rim. Brush pastry rim with a little more egg. Dollop ricotta and sprinkle thyme over filling.

5. 5

   Bake tarts for 15 mins or until pastry is golden. Serve topped with additional chopped parsley.

* Per serving · 4 servings · Values may vary.