Recipe

Mushroom and spinach tarts with tomato salad

  • 40 mins preparation
  • 40 mins cooking
  • Serves 4
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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

Mushroom and spinach tarts with tomato salad
  • 1
    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.
  • 2
    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.
  • 3
    Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
  • 4
    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.
  • 5
    To make tomato salad, combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.
  • 6
    Serve tarts topped with the reserved spinach leaves and the tomato salad.

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