Quick & Easy

Mushroom and spinach tarts with tomato salad

These simple mushroom tarts are bursting with flavour and make a great lunch when served with a ripe tomato salad.
MUSHROOM AND  SPINACH TARTS with Tomato Salad
4
40M

Ingredients

Method

1.Preheat oven to 220°C/425°F. Line two large oven trays with baking paper. Reserve 1 cup of loosely packed spinach leaves.
2.Heat butter in a large frying pan over high heat; cook mushrooms 5 minutes or until browned and tender. Add remaining spinach; cook, stirring, until beginning to wilt. Drain mixture on paper towel.
3.Combine egg, ricotta and shredded basil in a medium bowl. Season.
4.Place pastry rectangles on trays. Spread ricotta evenly over pastry, leaving a 1.5cm (¾-inch) border; fold in borders. Top with mushroom mixture.
5.Bake tarts 20 minutes or until pastry is browned.
6.Make tomato salad. Combine ingredients in a large bowl. Season.
7.Serve tarts topped with reserved spinach leaves and tomato salad.

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