Mushroom and Spinach Tarts
"These are a super-easy, visually appealing, yummy idea for lunch or a light dinner. Low on fuss, high on appreciation - what more can I say! ;-)"
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
4 tarts
- Serves:
- 4
ingredients
- 150 g baby spinach leaves (fresh)
- 20 g butter or 20 g oil
- 300 g button mushrooms (champignon de Paris)
- 1 egg, lightly beaten
- 250 g fresh ricotta
- 2 tablespoons fresh basil, finely shredded
- 2 sheets premade puff pastry, halved
directions
- Preheat oven to 220 degrees C (or 200 degrees fan-forced).
- Line 2 large baking trays with baking paper.
- Heat butter or oil in a large frying pan, cook mushrooms until brown and tender.
- Keep 1 cup spinach aside, add remainder to mushrooms and cook till wilted.
- Drain on kitchen paper or cook liquid off.
- Combine egg, ricotta and basil in a medium bowl. Season with salt and freshly ground black pepper.
- Place pastry rectangles on trays. Spread ricotta mixture evenly over pasty, leaving a 2 cm border.
- Top with spinach mixture.
- Bake for 20 minutes or until pastry is browned and crisp.
- To serve, sprinkle remaining fresh spinach leaves over top. Goes well with a fresh tomato salad.
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RECIPE SUBMITTED BY
I'm a self-confessed foody with a bent for healthy, nutritious stuff. Although the Czech Republic is unlikely to ever win too many awards for "haute gastronomie", I do have access to a reasonable range of organic produce and vegetarian foods ...
