Mushroom, pancetta & spinach tarts

Mushroom, pancetta & spinach tarts

These wintry treats make the perfect dinner party starter to impress your guests.

By , 21 September 2015
Mushroom, pancetta & spinach tarts
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.80 per serving
Nutritional Info
Each 309g serving contains
  • Fat 43.2
  • Sat Fat 20.9
  • Sugar 4.3
  • Salt 2.3
  • Cals 566
of your reference intake.
Typical energy values per 100g: 767kJ/183kcal.
  • 425g pack ready-rolled frozen puff pastry, thawed
  • 170g pack Asda Baby Spinach
  • 1 small red onion, sliced
  • 120g pack Asda Pancetta
  • 2 x 180g packs Asda Portobello Mushrooms
  • 15g butter
  • 1 tbsp olive oil, plus extra for drizzling
  • 150g Asda Full Fat Soft and Creamy Cheese
  • 1 tbsp Asda Pesto
  • 75g Asda Goat’s Cheese
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut 4 x 10cm rounds from the pastry. With a knife, make a mark 1cm in from the edge – don’t cut right through the pastry. Put on a baking tray.

  • Put the spinach in a nonstick pan and heat, stirring occasionally, until it wilts. Turn into a colander and press firmly with the back of a spoon to extract excess water.

  • Put the onion and pancetta in a non-stick pan and cook until the onion is soft and the pancetta is crisp. Set aside.

  • Cut the stems off the mushrooms, chop them and slice the caps. Add the mushrooms, butter and oil to the pan and cook over a low heat, until the juices run out. Increase the heat and cook until the juices have evaporated and the mushrooms are cooked through.

  • Mix the cream cheese and pesto and spread over the rounds of pastry, keeping within the marked edge. Top each with mushrooms, onions, pancetta and a spoonful of spinach. Cut the goat’s cheese into 4 rounds and use to top each one. Bake for 15-20 minutes.