Mushroom & Spinach Tartlets
Allergens 
Milk Free
Nut Free
Servings 4 Tartlets
Ingredients
- 1 Jus rol ready to roll shortcrust pastry
- 2 chestnut mushrooms chopped
- 1 garlic clove finely cut
- 1 frozen spinach cube or one handful of fresh spinach
- 4 eggs whisked
- 1 handful cheese grated
Instructions
- Pre-heat the oven to 180 degrees.
- Line four mini tartlet trays with shortcrust pastry. Covering the bottom and sides. Pinch the top to create a neat edge.1 Jus rol ready to roll shortcrust pastry
- Chop the mushroom and garlic and fry for a few minutes until soft. Put to one side to cool.2 chestnut mushrooms, 1 garlic clove
- If used frozen spinach then defrost this in the microwave for 30 seconds. Chop finely and fry for a few minutes.1 frozen spinach cube or one handful of fresh spinach
- Mix the spinach with the mushrooms and garlic and split equally between the tartlets.
- Sprinkle a little cheese over the top of each tartlet and pour over the egg until each one is filled just below the top of the tartlet.1 handful cheese, 4 eggs
- Bake for 25-30 minutes until golden on top.
Notes
Store tartlets in the fridge and use within three days, or freeze for up to three months.
To freeze, make sure tartlets have fully cooled and place on a lined baking tray. Freeze for 2 hours and then transfer to a labelled sandwich bag, making sure you squeeze as much air out of the bag as possible when sealing. Alternatively, place straight into a freezer bag with a piece of baking paper between each tartlet.
When ready to use, defrost overnight in the fridge or in a lunchbox for a couple of hours and the tarts will be ready to eat once fully defrosted. If you’d rather serve them warm, pop them back in the oven for approximately 15 minutes until hot all the way through.
