When I first put these Shiitake Mushroom and Ricotta Tarts together, I loved how quickly the flavors came alive on the stovetop. The shiitake mushrooms softened into a deep, earthy mixture that paired beautifully with the mild creaminess of ricotta. Once baked, the puff pastry rose into perfectly crisp, golden layers that made the tarts look elegant without any effort. It’s one of those recipes that feels gourmet but is simple enough for busy days, making it a favorite for easy brunches or evening treats.
Shiitake Mushroom And Ricotta Tarts Recipe
6
servings15
minutes25
minutes220
kcalIngredients
Puff pastry sheet – 1 large
Shiitake mushrooms (sliced) – 2 cups
Ricotta cheese – 1 cup
Olive oil – 1 tbsp
Garlic (minced) – 2 cloves
Fresh thyme – 1 tsp
Salt – ½ tsp
Black pepper – ½ tsp
Egg (for brushing) – 1
Parmesan cheese (grated) – 2 tbsp (optional)
Directions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add sliced shiitake mushrooms and cook until the moisture evaporates.
- Season with salt, pepper, and thyme.
- Roll out the puff pastry and cut into 6 rectangles.
- Score a border around each rectangle without cutting through.
- Spread ricotta inside the scored area.
- Top with the cooked mushroom mixture.
- Brush pastry edges with beaten egg.
- Sprinkle Parmesan on top if using.
- Bake for 20–22 minutes until golden and puffed.
Nutrition Information (Per Tart)
- Calories: 220
- Protein: 9g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
Expert Tips and Variations
For easy swaps, you can use cremini or baby bella mushrooms instead of shiitake, and mascarpone or whipped cottage cheese in place of ricotta. Add a splash of white wine or balsamic vinegar while cooking the mushrooms for a deeper flavor, or mix in herbs like thyme, sage, or rosemary for a fragrant twist. Make sure to cook the mushrooms until all their moisture evaporates to avoid a soggy pastry, and don’t overfill the tart shells or the mixture may spill over while baking.
How to Store and Reheat Ricotta Tarts
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (180°C) for 5–8 minutes until crisp again. Avoid microwaving as it softens the pastry and affects the texture.
FAQs – Shiitake Mushroom And Ricotta Tarts
Can I use a different type of mushroom instead of shiitake?
Yes, you can substitute shiitake with cremini, baby bella, or even portobello mushrooms. Just make sure to cook them until all moisture evaporates.
Are these tarts suitable for freezing?
You can freeze the unbaked tarts. Freeze on a tray first, then store in a container. Bake directly from frozen, adding a few extra minutes.
Can I use dried shiitake mushrooms?
You can, but rehydrate them in warm water for 20–30 minutes first, then sauté as usual.
Can I make this dairy-free?
Use dairy-free ricotta alternatives and vegan puff pastry (which many store-bought brands already are).
