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Spinach, mushroom and quail's egg tarts
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These vegetarian tarts make a perfect main course for a Valentine's menu or other meal for 2.
3 quail's eggs
100g pack baby spinach
1/2 x 250g block Cooks' Ingredients All Butter Puff Pastry, defrosted
1 shallot, finely chopped
100g chestnut mushrooms, sliced
1 large tomato, seeds removed and flesh chopped
15g Cooks' Ingredients Toasted Pine Nuts
15g butter, melted
Beaten egg, to glaze
If you wish, replace the quail's eggs with 1 softly boiled medium Waitrose British Blacktail Free Range Egg, cut into 6 wedges.
Typical values per serving:
This recipe was first published in January 2015.