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Mushroom and Spinach Tarts with Tomato Salad Recipe

Ingredients

How to make it

  • Preheat oven to 220 d C (200 d C fan-forced). Line to large oven trays with baking paper. Reserve 1 cup of loosely packed spinach leaves.
  • 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.
  • Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
  • Place the pastry rectangles, leaving a 1.5cm border; fold in borders. Top with the mushroom and spinach mixture. Bake for 20 minutes or until pastry is browned and crisp.
  • TOMATO SALAD*****
  • Combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.
  • Serve tarts topped with reserved spinach leaves and the Tomato Salad.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Mmmmm....this sounds so elegant and delicious! Love both the tomato salad and the tarts! Added to a couple of groups for you.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yummy, Yummy, Yummy. This sounds really good and tasty. Great post and a very high 5.
    Was this review helpful? Yes Flag

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aussie_meat_pie My Kitchen, AU

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