Ingredients

* 250g (9 oz) brown / chestnut mushrooms, cut into thick slices
    * 10ml (2 teaspoons) honey mustard (or mix whole wheat with honey mustard)
    * 60ml (4 tbsp) olive oil
    * 175g (6 ounces) 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 (12 ounces) puff pastry

Method

   1st Preheat oven 200 º C (400 º F) gas 6.
   2nd Place sliced mushrooms on a baking sheet. Mix together the mustard and olive oil and drizzle over the mushrooms.
   3rd Roast mushrooms until tender and all moisture has evaporated (about 15 minutes).
   4th Rinse spinach and blanch it, to lose their shape, allow to drain and wring all the moisture.
   5th Finely chop spinach.
   6th Mix together ricotta, spinach, chives, nutmeg and beaten eggs. Season to taste.
   7th Roll out the dough to cut and pack requirements into four 18cm (6 “) circles.
   8th Use raised the sets, the boundaries of each tart. Place on greased baking sheet and prick the bases with a sharp fork.
   9th Fill each tart with ricotta mixture and then spoon mushrooms at the top. Bake for 20 minutes until golden brown.

Nutritional information per portion

    * Calories 540(kcal)
    * Fat 40.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.