Portabello & Lemony Ricotta Puff Pastry Tart

Are you cooking up a storm this festive season?

With Christmas and NYE just around the corner, I am sure you will also have lots of family around as the festive season always brings everyone together enjoying a glass of wine, while having conversation over great food.

Cook up something different and exciting this year with these two fantastic recipes provided by the South African Mushroom Farmer’s Association that not only pairs fantastically with a glass of bubbly or a local gin, it’s also something new that everyone in the family will love.

Portabello & Lemony Ricotta Puff Pastry Tart


  • 1 sheet ready-rolled puff pastry
  • 250g smooth ricotta cheese
  • 1 lemon, zested & juiced
  • 1 handful fresh oregano leaves, chopped
  • 6 large portabello mushrooms
  • Olive oil
  • Salt & pepper
  • Baby greens / rocket for serving


  1. Place the sheet of puff pastry on a tray lined with baking paper and score a border 2cm in from the edge all the way round. Prick the pastry centre using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 220˚C with an empty baking sheet in it to get hot.
  2. When the oven reaches temperature carefully lift up the puff pastry using the baking paper and place it onto the hot tray.  Blind bake the puff pastry sheet until golden brown all over. About 20 minutes. Remove from the oven and allow to cool. Press down the centre of the pastry so you are left with a puffy border.
  3. Whisk the ricotta, lemon zest, lemon juice and oregano together. Season well with salt and pepper.
  4. Spread the mixture into the centre of the tart. Top with portabello mushrooms and season them well. Toss the baby greens in a little olive oil & lemon juice and olive oil and scatter them over the tart before serving.

The Portabello & Lemony Ricotta Puff Pastry Tart pairs excellently with Krone RD MCC

R.D. stands for Recently Disgorged. Krone R.D spends many years maturing on the lees which allows exceptional richness and complexity to develop in this wine. The wine is intense and stands up to any robust meal. The lemon in the ricotta plays beautifully with the notes of honey on the palate. Notes of caramel can be experienced on the nose and on the palate which work ever so well with sweet and savoury pairings.

The intense umami of the mushrooms is complemented by the bright acidity of the wine and keeps you wanting more of both.

Bacon, Feta & Spinach Stuffed Mushrooms

Join a NYE Braai at Hout Bay Manor