Leek mushroom and ricotta tart

Thyme scented easy to make tart

For 4 people

• 1 puff pastry

• 2 leeks

• 250 g mushrooms

• 2 garlic cloves

• 1 tablespoon dried thyme

• 150 g ricotta

• 25 g grated parmesan

• 1 egg

• 4 tablespoons olive oil

• 10 g pumpkin seeds

• 100 g mixed salad leaves

• 1 teaspoon Dijon mustard

• 1/2 lemon juice

• salt

• pepper

1. Halve the leeks, lengthways, and wash them. Slice them into thin slices. Wash the mushrooms and finely slice them.

2. Heat 2 tablespoons of olive oil in a frying pan. Fry the leeks and mushrooms on a medium-high heat for 10-15 mins (or until the water is evaporated). Stir now and then.

3. Meanwhile, preheat your oven to 200°C. Take the pastry out of the fridge and unroll it. Place on a baking sheet. Beat the egg and brush over the pastry (keep the leftover egg for later). Use a sharp knife to score a border around the pastry approx. 2 cm in from the edge. Use a fork to prick the middle part only, several times. Bake for 15 mins.

4. While the pastry cooks, peel and finely chop the garlic. Stir the garlic and the tablespoon of dried thyme into the leek and mushroom mixture. Turn off the heat. Leave to cool slightly.

5. Stir in the grated parmesan and remaining egg. Season well. Crumble in the ricotta; mix gently, so it's well combined but leaving some chunks for texture.

6. After 15 mins, remove the pastry from the oven. Carefully push down any risen pastry in the middle parts, leaving a puffed-up edge.

7. Pour the mixture on the pastry. Bake for a further 8 mins, until the pastry is golden brown and cooked through.

8. Meanwhile, lightly toast the pumpkin seeds in a dry frying pan for 2 mins.

9. To make the salad dressing, whisk the mustard, 2 tablespoons olive oil and half of the lemon juice in a bowl. Add the pumpkin seeds and salad leaves. Season to taste. Gently mix.

10. Serve the tart with the salad on the side.