Name: Mushroom and spinach tarts with tomato salad
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Tomato salad; 2 tablespoon pine nuts, toasted; 250 gram grape tomatoes, halved; 2 small (180g) vine-ripened tomatoes, sliced thickly; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1/2 cup loosely packed fresh basil leaves; salt and freshly ground black pepper, to season; Mushroom and spinach tarts; 150 gram baby spinach leaves; 20 gram butter; 300 gram button mushrooms, sliced thinly; 1 egg, beaten lightly; 250 gram fresh ricotta; 2 tablespoon finely shredded fresh basil; 2 sheets ready-rolled butter puff pastry, halved; salt and freshly ground black pepper, to season

Ingredients

Tomato salad

2 tablespoon pine nuts, toasted

250 gram grape tomatoes, halved

2 small (180g) vine-ripened tomatoes, sliced thickly

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 cup loosely packed fresh basil leaves

salt and freshly ground black pepper, to season

Mushroom and spinach tarts

150 gram baby spinach leaves

20 gram butter

300 gram button mushrooms, sliced thinly

1 egg, beaten lightly

250 gram fresh ricotta

2 tablespoon finely shredded fresh basil

2 sheets ready-rolled butter puff pastry, halved

salt and freshly ground black pepper, to season

Method

Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper. Reserve 1 cup of loosely packed spinach leaves.

Heat butter in a large frying pan over high heat; cook mushrooms until browned and tender. Add remaining spinach, cook, stirring, until beginning to wilt. Drain the mixture on absorbent paper.

Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.

Place the pastry rectangles on trays. Spread the ricotta evenly over pastry rectangles, leaving a 1.5cm border; fold in borders. Top with the spinach mixture. Bake for 20 minutes or until pastry is browned and crisp.

To make tomato salad, combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.

Serve tarts topped with the reserved spinach leaves and the tomato salad.

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Ingredients

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