Mushroom, spinach and ricotta tarts Recipe

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  • Vegetarian

makes:

4

Skill:

medium

5-a-day:

2

Prep:

30 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 540 kCal 27%
Fat 40g 57%
  -  Saturates Arrayg 0%

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

Ingredients

  • 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 (¼ tsp) nutmeg, grated
  • 2 medium eggs, beaten
  • Salt and pepper
  • 350g (12oz) puff pastry

Method

  • Pre-heat oven 200º C (400º F) Gas no 6.

  • Put sliced mushrooms on a baking tray. Mix together the mustard and olive oil and drizzle over the mushrooms.

  • Roast mushrooms until soft and all moisture has evaporated (about 15 mins).

  • Rinse spinach and blanch until just losing its shape, then drain and wring out all moisture.

  • Chop spinach finely.

  • Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Season to taste.

  • Roll out pastry according to pack instructions and cut into four 18cm (6″) circles.

  • Use the trimmings to make raised borders to each tart. Place on greased baking sheets and prick the bases with a fork.

  • Fill each tart with the ricotta mixture and then spoon mushrooms on top. Bake for 20 minutes until golden.

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