Spinach pesto tart with tomatoes, mushrooms and olives

19 Dec 2016

Making your own tart is super easy! preparation time only takes about 10 minutes and the rest is done in the oven. This makes a very delicious and impressive dish without all the work.

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

Other ingredients:

Puff pastry sheet
Tomatoes
Mini portobello mushrooms
Pitted kalamata olives (or any black olives)
Mixed herbs
1/2 an onion finely sliced

Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER

WEIGHT CONVERTER

Grams

Ounces

TEMPERATURE CONVERTER

Celsius

Fahrenheit

METHOD:

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.

Enjoy!