Mushroom, Thyme and Ricotta Tart Recipe

A gorgeous, savoury mix of mushrooms, garlic, fresh thyme and creamy ricotta piled into a sour cream pastry case.



Prep Time

25 minutes

Cooking Time

40 minutes


Makes 1 medium sized tart

Recipe Ingredients

  • ½ batch sour cream dough (see hints below for recipe)
  • 2 Tbsp SPAR olive oil
  • 2 Tbsp SPAR butter
  • 2 punnets (500g) SPAR Freshline mixed mushrooms, halved or quartered if large
  • 2 SPAR Freshline garlic cloves, crushed
  • 250g tub ricotta
  • 1 TbspSPAR Freshline thyme leaves, chopped
  • 4 stalks SPAR Freshline spring onion, chopped
  • Salt and pepper

Recipe Method

  1. Preheat the oven to 200°C.
  2. Line or grease a large baking sheet.
  3. Carefully roll the pastry out on a lightly floured surface to about 5mm thick. Try to keep it in a circular/rectangular shape.
  4. Roll the pastry up onto a rolling pin and unroll onto a lined or greased baking sheet.
  5. Keep a 2cm rim clean all along the edges and crumble the ricotta into the centre of the pastry.
  6. Season well with salt and pepper.
  7. Sprinkle on lemon rind and chopped thyme.
  8. Heat a large saucepan, add 2 Tbsp butter and the mushrooms and cook for 10 minutes, add the garlic and a splash of oil. Season well.
  9. Working fast, spoon the mushrooms onto the ricotta once again keeping to the centre of the pastry.
  10. Fold the excess pastry rim over the mushrooms towards the centre, making pleats as you go, and pop the tart into the oven immediately. Bake for 30-40 minutes or until the pastry is golden.
  11. Sprinkle the spring onion over, drizzle with a little olive oil and serve with a salad.

Hints & Tips

Sour Cream Dough

Makes enough to line a 24cm pie tin. 

2 cups (280g) SPAR Cake Wheat flour
½ teaspoon of salt
½ block (250g) SPAR butter, cubed
½ cup (125ml) SPAR sour cream (full fat)

Rub the butter into the cake flour and salt until it resembles bread crumbs.
Add the sour cream and bring the dough together without working it too much.
Flatten into a 15cm-wide disc. Cover in cling film and pop in the fridge to rest for an hour.
Use as you wish.