375 gmsheet butter puff pastry (see note)300 gmricotta1egg¼ cup each(loosely packed) tarragon and flat-leaf parsley2 tspthyme1lemon, finely grated rind onlyTo serve:chervil sprigs, coarsely torn flat-leaf parsley and frisée leavesRoast mushrooms300 gmmixed mushrooms, such as Swiss brown, shiitake or pine, coarsely torn50 mlextra-virgin olive oil30 mlred wine vinegar1garlic clove, finely chopped2 tspthyme
Preheat oven to 200C. Cut four 11cm-diameter rounds from pastry, place on an oven tray lined with baking paper. Score part-way through pastry with a small sharp knife to form a 1cm border. Prick inside border with a fork, refrigerate for 15 minutes.
Process ricotta, egg, herbs and rind in a food processor until smooth, season to taste, then spread over tart bases, inside borders. Bake until golden and crisp (15-20 minutes).
Meanwhile, for roast mushrooms, place mushrooms in a single layer on a baking tray. Combine remaining ingredients, drizzle over mushrooms and roast until golden (10-12 minutes). Scatter over tarts, drizzle with roasting juices, scatter with herbs and serve warm.
Note We've used Carême butter puff pastry,
which comes in 375gm pre-rolled sheets.