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Mushroom and Spinach Tarts

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“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.

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