Mushroom and Spinach Tarts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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These are a super-easy, visually appealing, yummy idea for lunch or a light dinner. Low on fuss, high on appreciation - what more can I say! ;-) Ingredients:
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 |
Directions:
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. Season with salt and freshly ground black pepper.
7. Place pastry rectangles on trays. Spread ricotta mixture evenly over pasty, leaving a 2 cm border.
8. Top with spinach mixture.
9. Bake for 20 minutes or until pastry is browned and crisp.
10. To serve, sprinkle remaining fresh spinach leaves over top. Goes well with a fresh tomato salad.
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