1. In a saucepan, fry the garlic and mushrooms in extra virgin olive oil for 2 minutes. Reduce the heat and let it simmer for 15 minutes.
2. Drain the mushrooms and gently mix them in a large bowl with the ricotta, 1 egg, parmesan, wild mint, salt, and pepper.
3. Roll out the puff pastry into a thin layer and cut it into 12 cm circles.
4. Butter 4 individual tart molds; sprinkle with breadcrumbs; extend a layer of pastry to the bottom of each mold.
5. Fill each mold with 1/4 of the ricotta mixture. Cover with a layer of pastry. Close the edges of the tarts well.
6. Brush the tops of the tarts with the beaten egg yolk.
7. Bake in a preheated oven at 180 °C for 15 minutes. Serve immediately.