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

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.
7. Season with salt and freshly ground black pepper.
8. Place pastry rectangles on trays.
9. Spread ricotta mixture evenly over pasty, leaving a 2 cm border.
10. Top with spinach mixture.
11. Bake for 20 minutes or until pastry is browned and crisp.
12. To serve, sprinkle remaining fresh spinach leaves over top.
13. 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)