Mushroom and Spinach Tarts
- 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
- 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.
baby spinach leaves, butter, button mushrooms, egg, fresh ricotta, fresh basil, premade
Taken from www.food.com/recipe/mushroom-and-spinach-tarts-366798 (may not work)