Mushroom, spinach and ricotta tarts

(6 ratings)
Mushroom, spinach and ricotta tarts
Mushroom, spinach and ricotta tarts
  • Makes: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

These savoury tarts are just the thing for a light lunch with friends


  • 250g (9oz) brown/chestnut mushrooms, thickly sliced
  • 10ml (2 tsp) honey grain mustard (or mix wholegrain mustard with honey)
  • 60ml (4 tbsp) olive oil
  • 175g (6oz) fresh spinach
  • 150g (5oz) ricotta cheese
  • 30ml (2 tbsp) chives, finely chopped
  • 1.25ml ( tsp) nutmeg, grated
  • 2 medium eggs, beaten
  • Salt and pepper
  • 350g (12oz) puff pastry


  1. Pre-heat oven 200 C (400 F) Gas no 6.
  2. Put sliced mushrooms on a baking tray. Mix together the mustard and olive oil and drizzle over the mushrooms.
  3. Roast mushrooms until soft and all moisture has evaporated (about 15 mins).
  4. Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture.
  5. Chop spinach finely.
  6. Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Season to taste.
  7. Roll out pastry according to pack instructions and cut into four 18cm (6") circles.
  8. Use the trimmings to make raised borders to each tart. Place on greased baking sheets and prick the bases with a fork.
  9. Fill each tart with the ricotta mixture and then spoon mushrooms on top. Bake for 20 minutes until golden.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 540(kcal)
  • Fat 40.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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