Instructions: Preheat oven to 220c/425f/Gas 7.

1 Place the pastry on a lightly floured surface, cut out two 12x15cm/5"x6" rectangles and put onto a non-stick baking sheet.

2 Brush over the beaten egg and, using the point of a sharp knife, mark a 1cm/14" border inside each tart.

3 Prick the centre rectangle all over with a fork and bake in the oven for eight minutes until well risen and golden.

4 Heat a large frying pan with butter. Roughly cut the mushrooms into bite- sized pieces. Finely slice the garlic and add with the mushrooms. Fry for 3-4 minutes until cooked and golden.

5 Roughly chop the parsley, add half with the balsamic vinegar and cook for a minute. Season with salt and pepper, and reserve. Place the goats cheese in a small bowl, add the remaining parsley and mix well. Season with pepper.

6 Remove the pastry from the oven. Carefully cut round the inner rectangle of pastry and, using a fish slice, flatten the centre piece of pastry.

Return the pastry case to the oven for another 4-5 minutes until cooked through and golden.

7 For the Salad: Warm the olive oil in a small pan. Cut the cherry tomatoes in half and add to the pan with the lemon zest and a squeeze of juice. Mix well and season with salt and pepper.

8 Put the spinach into a medium bowl and pour over the warm dressing.

Remove the tarts from the oven, spoon in the goats cheese and top with the warm mushrooms. Transfer to a plate and serve with the salad.

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