Recipes
Mushroom, pancetta & spinach tarts
These wintry treats make the perfect dinner party starter to impress your guests.
These wintry treats make the perfect dinner party starter to impress your guests.
Cook: 1 Hour
Serves: 4
Price: £1.80 per serving
Nutritional Information
Each 309g serving contains
Energy
2370kj
566kcal
2370kj
566kcal
28%
Fat
43.2g
43.2g
High
62%
62%
Saturates
20.9g
20.9g
High
104%
104%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
2.3g
2.3g
High
38%
38%
of your reference intake.
Typical energy values per 100g:
767kj/183kcal
Typical energy values per 100g:
767kj/183kcal
Ingredients
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
Method
1
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.
2
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.
3
Put the onion and pancetta in a non-stick pan and cook until the onion is soft and the pancetta is crisp. Set aside.
4
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.
5
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.