Mushroom and spinach tarts with tomato salad

Ingredients

• Tomato salad
• 2 tablespoons pine nuts, toasted
• 250 grams grape tomatoes, halved
• 2 small (180g) vine-ripened tomatoes, sliced thickly
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 cup loosely packed fresh basil leaves
• salt and freshly ground black pepper, to season
• Mushroom and spinach tarts
• 150 grams baby spinach leaves
• 20 grams butter
• 300 grams button mushrooms, sliced thinly
• 1 egg, beaten lightly
• 250 grams fresh ricotta
• 2 tablespoons finely shredded fresh basil
• 2 sheets ready-rolled butter puff pastry, halved