Spinach, tomato and Cheddar tart
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
427
Fat
28.1g
Saturated Fat
8.6g
Carbs
35.1g
Sugars
2.4g
Protein
10.2g
Fibre
3.2g
Sodium
0.284g
Ingredients
3 tomatoes, thinly sliced
0 Butter or olive oil, for greasing
350 g baby spinach
375 g ready-made puff pastry
0 plain flour
0 Salt and black pepper
70 g Avonmore Grated Cheddar Cheese, divided
0 Green salad
Method

1 Lay the slices of tomatoes out on a double layer of kitchen paper and cover with another double layer. Set aside for 15 minutes so that the kitchen paper draws out some of the moisture.

2 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Lightly grease a baking tray with a little butter or olive oil.

3 Wash the spinach thoroughly, then place in a pan and cover. Wilt over a medium heat for 3-4 minutes. Drain and leave in a colander to cool. When cool enough to handle, use clean hands to squeeze out as much liquid as possible, then chop roughly.

4 Roll out the puff pastry on a lightly floured surface and lift onto the baking tray. Spread the spinach mix over the pastry, leaving a one-inch border around the edges.

5 Season well and sprinkle with half of the Cheddar. Spread the tomato slices evenly over the tart and top with the remaining cheese. Bake for 15-20 minutes or until the pastry is puffed and golden, and the cheese is bubbling. Serve warm or at room temperature with a green salad.