Ingredients

60 gram butter

2 tablespoon extra virgin olive oil

400 gram swiss brown mushrooms, sliced thinly

400 gram button mushrooms, sliced thinly

50 gram shallots, chopped finely

200 gram spring onion and chive cream cheese

2 eggs

1/2 cup finely grated parmesan cheese

1/4 cup coarsely chopped fresh flat-leaf parsley

2 sheets puff pastry

1 egg, extra, beaten lightly

100 gram fresh ricotta, crumbled coarsely

12 small fresh thyme sprigs

1/4 cup loosely packed fresh flat-leaf parsley leaves, extra

Method

1.Preheat oven to 220°C (200°C fan-forced). Line two oven trays with baking paper.

2.Heat half the butter and oil in a large heavy- based frying pan over high heat. Add half the mushrooms and half the shallots; season to taste. Cook, stirring occasionally, for 4 minutes or until golden. Transfer to a medium bowl. Repeat with remaining butter, oil, mushrooms and shallots.

3.Meanwhile, process the cream cheese and eggs until smooth. Stir into the mushroom mixture with parmesan and chopped parsley.

4.Place a pastry sheet on each oven tray. Spread mushroom mixture evenly between sheets, into a 16cm round, leaving a 4cm border. Brush the border with a little of the extra egg. Fold in pastry corners, then remaining sides to partially cover filling and create a rim. Brush pastry rim with a little more egg. Scatter ricotta and thyme over filling.

5.Bake tarts for 15 minutes or until pastry is golden. Serve topped with extra parsley.