Mushroom And Spinach Tarts With Tomato Salad Recipe

Name: Mushroom And Spinach Tarts With Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups loosely packed baby spinach leaves; 2 tbsp butter; 11 oz button mushrooms, thinly sliced; 1 None egg, beaten; 1 cup ricotta cheese; 2 tbsp finely shredded fresh basil; 2 sheets frozen puff pastry, thawed and halved; 9 oz grape tomatoes, halved; 2 None small vine-ripened tomatoes, thickly sliced; 1/2 cup loosely packed fresh basil leaves; 2 tbsp pine nuts, toasted; 1 tbsp olive oil; 1 tbsp lemon juice

Servings: persons

5 cups loosely packed baby spinach leaves
2 tbsp butter
11 oz button mushrooms, thinly sliced
1 None egg, beaten
1 cup ricotta cheese
2 tbsp finely shredded fresh basil
2 sheets frozen puff pastry, thawed and halved
9 oz grape tomatoes, halved
2 None small vine-ripened tomatoes, thickly sliced
1/2 cup loosely packed fresh basil leaves
2 tbsp pine nuts, toasted
1 tbsp olive oil
1 tbsp lemon juice

1
Preheat the oven to 425u00b0F. Line 2 large baking sheets with parchment paper. Reserve 1 cup of loosely packed spinach leaves.
2
Heat the butter in a large skillet on high heat. Add the mushrooms and saute until browned and tender. Add the remaining spinach and saute until it begins to wilt. Drain the mixture on paper towels.
3
Mix the egg, ricotta cheese and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
4
Place the pastry rectangles on the baking sheets. Spread with the ricotta mixture, leaving a 1/2 inch border. Fold in the borders. Top with the spinach mixture. Bake for 20 mins or until pastry is browned and crisp.
5
Meanwhile, for the tomato salad, toss the tomatoes, basil leaves, pine nuts, oil and lemon juice in a large bowl. Season with salt and freshly ground black pepper.
6
Top the tarts with the reserved spinach leaves. Serve with the tomato salad.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups loosely packed baby spinach leaves, 2 tbsp butter, 11 oz button mushrooms, thinly sliced, 1 None egg, beaten, and more.

Yes, Mushroom And Spinach Tarts With Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mushroom And Spinach Tarts With Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions