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

Calories 540 kCal 27%
Fat 40g 57%
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  • 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 (¼ tsp) nutmeg, grated
    • 2 medium eggs, beaten
    • Salt and pepper
    • 350g (12oz) puff pastry


    • 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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