Mushroom, pancetta & spinach tarts
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- 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.