Directions

• Preheat your oven to 200°C/Gas 6.
• Halve the leeks, lengthways, and give them a quick wash. Slice them, not too thinly. Finely slice the mushrooms.
• Heat 2 tbsp oil in a frying pan. Fry the leeks and mushrooms on a medium-high heat for 10 mins. Stir now and then.
• Meanwhile, take the pastry out of the fridge and unroll it. You only need two-thirds so cut off and save one-third. Cut the rest into 2 equal-sized rectangles and place on a baking sheet.
• Beat the egg and brush over the pastry (keep the leftover egg for later). Use a sharp knife to score a border around the pastry approx. 2 cm in from the edge. Use a fork to prick the middle part only, several times. Bake for 10 mins.
• While the pastry cooks, peel and finely chop the garlic. Pick off 1 good tbsp worth of thyme leaves. Stir the garlic and thyme into the mushrooms. Turn off the heat. Leave to cool slightly.
• Stir in the Italian cheese and remaining egg. Season well. Crumble in the ricotta; mix gently, so it’s well combined but leaving some chunks for texture.
• After 10 mins, remove the pastry from the oven. Carefully push down any risen pastry in the middle parts, leaving a puffed-up edge.
• Divide the mushroom mixture between the tarts. Bake for a further 7-8 mins, until the pastry is golden brown and cooked through.
• Meanwhile, lightly toast the pumpkin seeds in a dry frying pan for 1-2 mins. Thinly slice the apple.
• To make a dressing, whisk the mustard, 2 tbsp olive oil and a squeeze of lemon juice in a bowl. Add the apple, pumpkin seeds and salad leaves. Season to taste. Gently mix.
  
  
• Serve the tart with the salad on the side.