Spinach pesto tart with tomatoes, mushrooms and olives
I often make this when I have friends round and quickly want to make something that's delicious without spending too much time in the kitchen. Also there won't be much mess in the kitchen either, so it's a great dish to entertain guests.
INGREDIENTS (3 portions):
Spinach pesto ingredients:
- 60g ground almonds
- 100g baby leaf spinach
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- pepper to taste
- Puff pastry sheet
- Mini portobello mushrooms
- Pitted kalamata olives (or any black olives)
- Mixed herbs
- 1/2 an onion finely sliced
Preheat the oven to 180C (350F).
Take the puff pastry sheet out of the fridge (ideally is should have room temperature - admittedly I always forget this step and I didn't feel it made much of a difference).
Put all spinach pesto ingredients either into a food processor with a very small amount of water. The less water the better as the puff pastry base will get soggy otherwise and nobody wants a soggy bottom (according to Merry Berry from the Great British Bake off)! if you don't have a food processor you can use a blender: finely cut the spinach first before putting it into the blender with all other ingredients and add a small amount of water.
Roll out the puff pasty sheet. Spread the spinach pesto on it evenly (all the way to the edges). Slice up the tomatoes, mushrooms, olives and onion and layer them to the puff pastry. Season with mixed herbs and sprinkle some salt and black pepper on it to taste.
Bake in the oven for 25min.