Step 1

Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper. Reserve 1 cup of loosely packed spinach leaves.

Step 2

Heat butter in a large frying pan over high heat; cook mushrooms until browned and tender. Add remaining spinach, cook, stirring, until beginning to wilt. Drain the mixture on absorbent paper.

Step 3

Combine egg, ricotta and shredded basil in a medium bowl. Season with salt and freshly ground black pepper.

Step 4

Place the pastry rectangles on trays. Spread the ricotta evenly over pastry rectangles, leaving a 1.5cm border; fold in borders. Top with the spinach mixture. Bake for 20 minutes or until pastry is browned and crisp.

Step 5

To make tomato salad, combine all the ingredients in a large bowl. Season with salt and freshly ground black pepper.

Step 6

Serve tarts topped with the reserved spinach leaves and the tomato salad.