Puff pastry tart with ham, mushrooms and cottage cheese

Savoury tarts are an excellent quick supper or appetiser, with endless filling possibilities.
INGREDIENTS
1 round sheet puff pastry
500 g button mushrooms
100 g diced cooked ham
10 thin slices mozzarella or Fontina
1 pack cottage cheese
5o g grated mild Provola
1 garlic clove
Chopped parsley
Extra virgin olive oil
Salt and pepper
I clean the earth off the mushrooms.
I rinse briefly, dry well and slice thinly.
I heat extra virgin olive oil with a garlic clove in a large frying pan, add the mushrooms and cook over high heat. Once their released water is absorbed, I add salt and pepper, remove the garlic and add chopped parsley.
I add the diced ham, cook for a few minutes, then turn off the heat and cool.
I unroll the pastry into a tart tin with its baking paper and prick all over with a fork.
I arrange all the cheese slices on it.
I add the cooled ham and mushroom mixture.
I coarsely grate the Provola.
I scatter it over the mushrooms, then add the cottage cheese.
I bake at 180°C for 30 minutes.
Enjoy warm with salad and tomatoes, and supper is ready!