Free-Form Mushroom And Cheese Tart - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter
2 tbsp extra virgin olive oil
14 oz cremini mushrooms, thinly sliced
14 oz button mushrooms, thinly sliced
1 medium shallot, finely chopped
1 tub (8 oz) chive and onion cream cheese
3 None eggs
1/3 cup finely grated Parmesan cheese
1/4 cup coarsely chopped fresh flat-leaf parsley, plus additional, to sprinkle
2 sheets frozen puff pastry, thawed
1/2 cup ricotta cheese
12 small fresh thyme sprigs

Preparation

Preheat the oven to 425\u00b0F. Line two baking pans with parchment paper.
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.
Meanwhile, process the cream cheese and 2 of the eggs until smooth. Stir into the mushroom mixture with Parmesan and chopped parsley.
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.
Bake tarts for 15 mins or until pastry is golden. Serve topped with additional chopped parsley.