Food news with Amanda Killelea

MUSHROOM AND RICOTTA TARTLETS

375g pack of ready rolled vegetarian shortcrust pastry

3tbsp vegetable oil

1 large onion halved and thinly sliced

250g button mushrooms thickly sliced

1 tbsp dried mixed herbs

3 large eggs

250g tub ricotta cheese

Salt and pepper

PRE-HEAT the oven to 22c/400f/gas mark 6. Use the pastry to line six deep tartlet tines.

Bake blind for 15 minutes

Meanwhile, heat the oil in frying pan and saute the onion until golden brown then add the mushrooms and cook until golden.

Stir in the herbs and season.

Beat the eggs and cheese together and season. Spoon into pastry cases then top with the mushroom mixture and return to the oven for 15-20 minutes until set.

These can be served hot or cold.