STREAMING NOW: Chuck's Eat the Street

Mushroom and Spinach Tarts

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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
SERVES:
4
YIELD:
4 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220 degrees C (or 200 degrees fan-forced).
  2. Line 2 large baking trays with baking paper.
  3. Heat butter or oil in a large frying pan, cook mushrooms until brown and tender.
  4. Keep 1 cup spinach aside, add remainder to mushrooms and cook till wilted.
  5. Drain on kitchen paper or cook liquid off.
  6. Combine egg, ricotta and basil in a medium bowl. Season with salt and freshly ground black pepper.
  7. Place pastry rectangles on trays. Spread ricotta mixture evenly over pasty, leaving a 2 cm border.
  8. Top with spinach mixture.
  9. Bake for 20 minutes or until pastry is browned and crisp.
  10. To serve, sprinkle remaining fresh spinach leaves over top. Goes well with a fresh tomato salad.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: