30' Perfect Spinach mushroom and bacon pastry
A sneaky twist on a flan, so no flan tin required! Hooray! It’s easy to do and your cooking skills will impress your fellow diners. Juicy grilled tomatoes add colour and sauciness. It might sound like summer food, but is just as warming and tasty when those darker evenings are drawing in. This is a Hello Fresh Recipe cooked by me.
Ingredients/ serving 4 people
1x Puff Pastry Sheet (Contains Gluten)
1 punnet(s) Chestnut Mushrooms
3 unit(s) Baby Spinach
6 Vine Tomatoes
6 pieces of smoked Bacon (Contains Sulphites)
100 grams Philadelphia Cheese
Pre-heat your oven to 180 degrees (fan assisted oven, otherwise 200 degrees).
Halve the tomatoes. Put them on a baking tray and drizzle with 2 tbsp of oil.
Season with ½ tsp of salt and a few grinds of black pepper and some oregano.
Put in the oven on the top shelf for 15 mins.
Line a large baking tray with baking paper.
Unroll the pastry onto the baking paper.
Score a 1cm border around the edge of the piece of pastry, making sure not to cut right through the pastry.
Prick the middle of the pastry sheet with a fork and bake on the middle shelf of the oven for 15 mins before taking out and leaving to the side.
Peel and finely slice the onion into half moon shapes and roughly slice the mushrooms.
Stack the bacon rashers in a pile on top of each other and cut into 1cm slices. You can use scissors like me. Then separate these. Put 1 tbsp of oil in a large frying pan and fry the onions, mushrooms and bacon over a medium heat for 10 mins, until softened, browned and cooked.
Stir the spinach into the onion mixture. Add the cream cheese and season with a few grinds of black pepper. Cook gently for 2 mins until the spinach has wilted.
When the pastry is cooked, fill the centre with the cheesy mushroom mix and serve with the tomatoes.