Mushroom and Spinach Tarts

  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)

Another recipe

Switch theme