Mushrooms give this dish a real “meatiness”. While kale is touted as the super green of the minute, so surely baby kale is even better!

75g butter
1 onion
3 cloves garlic
500g mushrooms*
125g packet of baby kale**
500g ricotta
2 eggs
25g grated Parmesan
5 sheets filo pastry

Melt 50g butter in a large pan and then add the finely chopped onion and garlic. Saute for 2 minutes before adding the sliced mushrooms. Cook for 5 minutes and the mushrooms start to release their juices. Mix in the kale, season with salt and pepper and continue to cook for another 5 minutes and the kale has wilted. Drain any excess liquid and allow to cool.

Melt the remaining butter and brush a sheet of filo generously with it before layering another sheet on top. Repeat this until all 5 sheets have been used. Place the filo in a greased 20cmx 30cm baking dish allowing the pastry to overflow the dish.

Mix the ricotta, eggs and Parmesan in a bowl and then pour into the pastry lined baking dish. Top the ricotta with the cooked kale and mushrooms. Fold/scrunch the excess filo back into the dish to form a rustic crust.

Bake at 180°C for 35-45 minutes or until the ricotta has set and the pastry is golden brown.

*If you can use a variety of mushrooms. We used white button, portebello, Swiss brown and fresh porcini.

** You can find baby kale in the packet lettuce section at the supermarket. If you can’t find it chopped kale, silverbeet or baby spinach will all work.

mush tart brownie 014

1 Comment

  1. The recipe for the mushroom, kale and ricotta tart sounds absolutely super, I have lots of kale in the the garden and will try the recipe soon
    I bake with my granddaughter, and have tried several of your recipes, our favour is the Biscott, sweet and savour.
    Adrienne

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