Recipe

Mushroom And Spinach Tarts With Tomato Salad Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 8 months, 1 week ago A recipe I found in Woman's Weekly. Prep:20m Cook:20m Servings:4	Aussie_meat
	colorful tart salad

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Fans

chefmeow

juels

Ingredients

150g baby spinach leaves

20g butter

300g button mushrooms, sliced thinly

1 egg, beaten lightly

250g fresh ricotta

2 Tbsp finely shredded fresh basil

2 sheets ready-rolled butter puff pastry, halved

TOMATO SALAD*****

2 Tbsp pine nuts, toasted

250g grape tomatoes, halved

2 small (180g) vine-ripened tomatoes, sliced thickly

1 Tbsp olive oil

1 Tbsp lemon juice

1/2 cup loosely packed fresh basil leaves

Directions

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.

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Comments

chefmeow 8 months, 1 week ago said:
Yummy, Yummy, Yummy. This sounds really good and tasty. Great post and a very high 5.

juels 8 months, 1 week ago said:
Mmmmm....this sounds so elegant and delicious! Love both the tomato salad and the tarts! Added to a couple of groups for you.

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