Ricotta double mushroom phyllo pastry tartlets

Let the wonderful taste of the mushrooms and garlic wash over you as you bite into these babies.

Recipe from: February 2012
Preparation time: 15 min
Cooking time: 20 min


  • 1
    small onion - finely diced
  • 2
    cloves garlic - finely chopped
  • 1
    mushrooms of your choice - finely chopped
  • 2
    olive oil + extra
  • 3
    dried porcini (or other mushrooms) rehydrated in hot water to cover - chopped finely
  • 2
    Italian flat leaf parsley - finely chopped
  • 250
    ricotta cheese
  • A pinch of nutmeg
  • 1/3
    butter - melted + 2 tbs olive oil
Servings: Change Serving


Heat a pan on the stove on medium heat and add 2 tablespoons olive oil.

Fry onions till softened and starting to brown. Add garlic and stir for a few seconds.

Add chopped fresh mushrooms and a little more olive oil. Fry for a few minutes, stirring, then add porcini mushrooms.

Add parsley, stir and remove from heat, allowing to cool slightly.

In a bowl add mushroom mix to the ricotta. Add nutmeg and seasonings and mix well.

Pre-heat oven to 180°C.

Grease a mini muffin or cupcake pan – 12 holder.

Set aside three sheets of phyllo pastry, covering with a damp cloth as you work.

Use a silicon mat or wax paper and place a sheet of phyllo over.

Brush one phyllo sheet with melted butter/olive oil and lay the next sheet over and repeat with remaining two sheets.

Cut the stack of three sheets into 12 rectangle of dimensions 12 x 10 cm.

Lay each rectangle into the muffin holder - scrunch up a bit.

Fill with ricotta mushroom mixture.

Spoon a little melted butter over.

Bake for 15 minutes or until the pastry is golden brown.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.




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