Mushroom Ricotta and Caramelised Onion Tart is your new super quick, super simple, super delicious spring go-to meal. Flaky puff pastry topped with ricotta cheese mix, caramelised onions and portobello mushrooms. Every bite is full of flavour and moreish. Use as an appetizer, pack for picnics, serve with a side salad as a light dinner.
One thing I can’t stand is food waste and one thing I absolutely love is being creative with leftovers and coming up with new dishes like this mushroom ricotta and caramelised onion tart. After making a ton of spinach and ricotta ravioli, I had some ricotta mix leftover and promptly whipped up this tart. You could easily simplify the dish by not adding the spinach and other extras to the ricotta but it’s added greens which I’m always a huge fan of and extra flavour. Extra flavour is always a good time.
How to make Mushroom Ricotta and Caramelised Onion Tart
I’m usually all for everything being made from scratch and have made versions of puff pastry before so I can tell you it’s a lot of work, even the rough version. This is one of those times where 99% of the time, the store bought version will turn out better. Unless you’re a pastry master. This is a quick easy delicious dinner, not one to flex your culinary skills.
Caramelised onions are super easy but just take time. Slice and cook onions in butter, olive oil, brown sugar and balsamic vinegar on a very low heat for 20-30 minutes, stirring occasionally so they don’t catch.
Let pastry defrost then roll out, score an edge around the pastry and prick the centre with a fork. Top with ricotta mix, caramelised onions and cooked mushrooms, a generous sprinkle of feta is always a lovely addition.
Now it’s time to bake and the smell wafting through your kitchen from this will make you drool. Thankfully a quick bake.
Feels sophisticated yet couldn’t be simpler. Enjoy!
Other Spring Recipes you might enjoy:
Salmon Nicoise Salad – loaded with spring vegetables and drizzled in a delicious homemade dijon vinaigrette.
Thai Coconut Black Rice Pudding – refreshing and bursting with tropical flavours. Perfect for breakfast or dessert.
Vietnamese Chicken Salad – filled with raw crisp vegetables, herbs and poached chicken all drizzled in a tangy slightly spicy Nuoc Cham dressing
If you try this recipe, please let me know! Leave a comment, rate it, or tag me on Instagram (@tillyeats). I love seeing what you create! 😛
Quick and easy Mushroom Ricotta and Caramelised Onion Tart with flaky pastry and cheesy goodness. Good for lunch, dinner, appetizer, snack or to take on a picnic.
- 2 sheets puff pastry
- 1 cup ricotta
- 1/2 cup parmesan
- 250g frozen spinach, defrosted
- 1 lemon juice and zest
- 1 bunch dill, chopped
- 3 cloves garlic, chopped
- salt and pepper to taste
- 1 red onion, sliced
- 2 tbsp butter
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 400 grams portobello mushrooms chopped
- 1 tbsp butter
- 3 cloves garlic, chopped
- salt and pepper
Remove excess liquid from spinach by squeezing. In a mixing bowl mix everything together and set aside until ready to use.
Heat frypan over low heat, add onions and salt and cook slowly for 20 minutes. Stir occasionally to prevent sticking. Add sugar and balsamic and continue cooking over low heat for 5 minutes. Remove and set aside until ready to use.
Melt butter in fry pan, add mushrooms, garlic and salt and pepper. Cook for 5 minutes.
To assemble tart, roll out defrosted pastry and make an edge. On the inside of the edge prick with a fork. Spread ricotta mix, followed by caramelised onions and cooked mushrooms. Sprinkle with feta if desired but not necessary then bake for 20 minutes or until pastry is puffed and golden.
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