Mushroom Puff Tartlets with Balsamic Spinach

For Valentine’s Day this year we cooked Mushroom Puff Tartlets with Balsamic Spinach. They are delicious and soo easy to make! It takes about 20 minutes to prepare all the ingredients and about 35 to cook it. This recipe serves 2 and it would go very well with steak or Salmon.


100g puff pastry

1 tbsp olive oil, plus a little extra

1 shallot, finely chopped

100g chestnut mushrooms, chopped

1 tsp chopped thyme (You can use dry thyme too but the flavour won’t be as noticeable)

3 tbsp port or Madeira (or strong bodied red wine)

1 tbsp double cream

250g young spinach leaves

A splash of Balsamic vinegar

How to cook: 

Pre-heat the oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer (I made them square because I couldn’t be bothered and it really doesn’t matter). Score 2cm from the edge and prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.

Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira or wine, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.

Wash spinach leaves thoroughly, removing any tough stalks. Set the spinach leaves in a colander, then pour over boiling water from the kettle until all the leaves are wilted. Press out as much liquid as possible with the bottom of a saucer. Heat a drizzle olive oil in a pan, add the spinach and a splash balsamic vinegar, season well, then warm through.

To serve: Pour the mushroom mixture on top of the puff tartlets, you can have the spinach on a side as a main dish or do it chef-style and pile everything up on top of the tartlets. See both examples below.

Hope you enjoyed this, it is a truly delicious recipe!

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Spinach & Ricotta Pie

This is a great pie, different form traditional English pies this one is made using Puff Pastry so the result is similar to a quiche but you’ve got the nice pastry cover on the top of the pie. Ready in a bit over 1 hour this pie is one f my favourite spinach dishes. Let´s go!


2 bunches of spinach washed and roughly chopped up

1 large sliced onion

2 cloves chopped garlic

350g ricotta

2 eggs

olive oil to grease pie dish

3 puff pastry sheets

1 tablespoon of milk


Saute sliced onion and chopped garlic in frying pan.

Add spinach until tender.

Mix ricotta and eggs in a bowl.

Add spinach and sauted onion and garlic to ricotta and eggs.

Stir thoroughly and set aside.

Spray pie dish with olive oil.

Line pie dish with 1 1/2 pastry sheets.

Add spinach & ricotta mixture to pie dish.

Use the rest of the pastry sheets to put a lid on the pie and decorate it.

Brush pastry top with milk using a pastry brush.

Put into oven at 200 degrees C for 45 minutes.

Once cooked let pie rest for 5 minutes before serving.



Spinach Catalan style

Everyone says that all kids hate spinach, well I actually loved them! Specially when my parents prepared Espinacs a la Catalana.

Ingredients: 1 kg Spinach, 300 g bacon, 1-2 garlic cloves, pine nuts and raisins (to taste) *You can substitute the pine nuts by almonds if you prefer.

Put the raisins in a bowl with hot water, leave them to soak.

Meantime boil the spinach until soft and drain well.

Fry the bacon with little olive oil until golden.

Drain the raisins and add them to the pan with the pine nuts, fry until toasted.

Add the spinach and stir-fry all together for a couple of minutes.

Add salt and pepper to taste and enjoy!


There’s far too much bacon here! 😛