Mushroom and spinach tarts with tomato salad
Nov 27, 2013 1:00pm- 40 mins preparation
- 40 mins cooking
- Serves 4
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Ingredients
Tomato salad
- 2 tablespoon pine nuts, toasted
- 250 gram grape tomatoes, halved
- 2 small (180g) vine-ripened tomatoes, sliced thickly
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 cup loosely packed fresh basil leaves
- salt and freshly ground black pepper, to season
Mushroom and spinach tarts
- 150 gram baby spinach leaves
- 20 gram butter
- 300 gram button mushrooms, sliced thinly
- 1 egg, beaten lightly
- 250 gram fresh ricotta
- 2 tablespoon finely shredded fresh basil
- 2 sheets ready-rolled butter puff pastry, halved
- salt and freshly ground black pepper, to season
Method
Mushroom and spinach tarts with tomato salad
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1Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper. Reserve 1 cup of loosely packed spinach leaves.
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2Heat 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.
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3Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
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4Place the pastry rectangles on trays. Spread the ricotta evenly over pastry rectangles, leaving a 1.5cm border; fold in borders. Top with the spinach mixture. Bake for 20 minutes or until pastry is browned and crisp.
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5To make tomato salad, combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.
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6Serve tarts topped with the reserved spinach leaves and the tomato salad.
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