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1
Preheat oven to 350u00b0F. Oil 2-3 baking trays.
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2
Combine tomatoes, sugar, 3 tbsp oil and 1 tbsp vinegar in a large bowl. Arrange tomatoes, skin-side down, on a baking tray and roast for 1 hour 40 mins. Remove from oven and return to same bowl. Crush with a potato masher and cover to keep warm.
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3
Place peppers, skin-side up, on a baking tray. Roast for 40 mins, or until softened. Transfer to a plastic bag and close tightly. Let cool then peel skin and discard membrane and seeds. Slice flesh thinly.
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4
Meanwhile, melt butter in a large frying pan over medium-high heat. Cook zucchini, stirring, for 5 mins, or until softened. Transfer to a small bowl and cover to keep warm. Add mushrooms and garlic to pan. Cook, stirring, for 5 mins, or until mushrooms soften. Add port and cook, stirring, until liquid evaporates.
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5
Cut 2 puff pastry sheets into 4 (6 inch) squares. Cut remaining sheet into 4 (4 inch) squares. Place small squares on a baking tray. Distribute mushroom mixture, zucchini and peppers between centers, leaving a 3/4 inch border. Whisk together egg yolk and milk. Brush edges with egg wash and top with large squares, pressing edges together to seal.
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6
Using a sharp knife, cut around tarts, leaving a 1/4 inch border. Score the pastry with a swirl design, starting from the center. Brush with egg wash and bake for 25 mins.
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7
Meanwhile, toss spinach with remaining oil and vinegar in a small bowl.
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8
Serve tarts with tomato sauce and spinach salad.
