These tarts can be prepped ahead to speed up the process. Have the pastry pre-rolled and the filling ready to spoon on top and then they can be whipped in to the oven to cook for 20 minutes.
Ingredients
| 200 g | Puff pastry |
| 100 g | Spinach |
| 1 clove | Garlic |
| ¼ cup | Fresh chives, mixed with dill, chopped, plus extra to garnish |
| 20 g | Feta, crumbled |
| 1 tsp | Lemon zest |
| 6 | Portobello mushrooms (Main) |
| 1 drizzle | Olive oil |
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Directions
- Preheat oven to 200.
- Roll the pastry on a lightly floured board. Cut six squares that will fit your mushrooms and leave a 1cm border around each one. Place your six squares on to a baking tray.
- Wilt and cool the spinach. Add the garlic, herbs, feta, lemon, salt and pepper.
- On the base of each square divide the spinach mixture, leaving a 1cm border. Place a mushroom on the top of each square. Drizzle with olive oil. Place into the oven for 20 minutes until the mushrooms are cooked and the pastry puffed.
- Serve hot, sprinkled with extra herbs.
