Mushroom And Spinach Tarts With Tomato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A recipe I found in Woman's Weekly. 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:
1. 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.
2. 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.
3. Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
4. 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.
5. TOMATO SALAD*****
6. Combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.
7. Serve tarts topped with reserved spinach leaves and the Tomato Salad.
|
|