Spinach, Mushroom and Bacon Puff
with Grilled Tomatoes
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. A delicious spring dish...Enjoy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Puff Pastry Sheet
(Contains: Cereals containing gluten)
6
Vine Tomatoes
5
Chives
1
Onion
1
Chestnut Mushrooms
6
Bacon
3
Baby Spinach
3
Philadelphia Cheese
(Contains: Milk)
Utensils
Instructions
Pre-heat your oven to 210 degrees and pop your baking tray in your oven to get hot. Unroll the puff pastry and lift it onto some baking paper. Score a 1cm border around the edge of the pastry, making sure not to cut right through it. Then put it on your hot baking tray. Tip: Careful not to burn yourself!
Prick the middle of the pastry sheet with a fork and bake on the middle shelf of your oven for 15 mins, before taking out and leaving to the side.
In the meantime, halve the tomatoes. LH: 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. Chop or snip (with scissors) the chives, scatter half of them over the tomatoes and put in your oven on the top shelf for 15 mins.
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, then separate these. Put 3 tbsp of oil in a large frying pan and fry the onions, mushrooms and bacon over medium heat for 10 mins, until softened, browned and cooked.
Stir the spinach into your onion mixture as well as the rest of the chives. Add the Philadelphia cheese and season with a few grinds of black pepper. Cook gently for 2 mins until the spinach has wilted.
When your pastry is cooked, spread your cheesy mushroom mix across the pastry and serve with the tomatoes.
