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Portabello Mushroom and Lemon Ricotta Puff Pastry Tart

The holiday season in the Southern hemisphere is all about hot sunny pool days and light meals. Depending on your mood these holidays we have the recipe and the drink to pair it with to get you in the festive mood. One such meal is this portabello mushroom and lemony ricotta puff pastry tart. Thanks to The South African Mushroom Farmer’s Association for this great summer recipe.

My family loves summer meals with a zesty lemon flavour. Combined with the umami of the portabello mushrooms this is the perfect summer meal.


Portabello Mushroom and Lemon Ricotta Puff Pastry Tart

Portabello Mushroom

Portabello Mushroom and Lemon Ricotta Puff Pastry Tart

Course Main Course
Servings 4


  • 1 sheet puff pastry ready rolled
  • 250 g smooth ricotta cheese
  • 1 lemon zested and juiced
  • 1 handful fresh oregano leaves chopped
  • 6 large portabello mushrooms
  • olive oil
  • salt & pepper
  • baby greens / rocket for serving


  • 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.
  • 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.
  • Whisk the ricotta, lemon zest, lemon juice, and oregano together. Season well with salt and pepper.
  • 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.


Pair this recipe with Krone RD MCC
Keyword lemon, lemony ricotta, mushroom, portobello mushroom, puff pastry, ricotta, tart

This recipe is delicious paired 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 works 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.

For more mushroom recipes head over to the recipe section.


Happy holidays!


DISCLAIMER: This was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated image. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.

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