Mushroom And Spinach Tarts With Tomato Salad - cooking recipe

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

Preparation

Preheat the oven to 425\u00b0F. Line 2 large baking sheets with parchment paper. Reserve 1 cup of loosely packed spinach leaves.
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.
Mix the egg, ricotta cheese and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.
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.
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.
Top the tarts with the reserved spinach leaves. Serve with the tomato salad.