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Spinach and chorizo tart recipe
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13 ratings
Full of vibrant colours and flavours, this super-simple savoury tart makes for a super dinner time alternative. Golden puff pastry is the foundation for spinach, juicy cherry tomatoes, smoky chorizo and fresh basil to combine for a taste sensation that will be made again and again. See method
Ingredients
- 400g frozen spinach
- 150g 50% less fat soft cheese
- 375g pack ready-rolled lighter puff pastry
- 150g cherry tomatoes, halved
- 8 slices spicy chorizo
- 2 tbsp olive oil
- 15g fresh basil, leaved picked
- 30g rocket leaves
- ½ iceberg lettuce, shredded
- 1 tbsp Free From green pesto
Each serving contains
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Energy
2365kj
565kcal
28%
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Fat
31g
44%
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Saturates
13g
65%
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Sugars
9g
10%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 54.4g
Protein 16.8g
Fibre 5.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet inside to heat up.
- Boil the spinach for 3-4 mins until defrosted. Drain and press out the excess water with the back of a spoon. Roughly chop, then mix with the soft cheese and some seasoning in a bowl.
- Unroll the pastry on its paper and score a 1cm border with a knife, not cutting all the way through. Spoon the spinach mixture into the centre and smooth out up to the border with the back of a spoon. Top with the tomatoes, cut side up, and the chorizo. Drizzle 1 tbsp oil over the filling and season with black pepper.
- Using the baking paper to help you, transfer the tart to the hot baking tray, keeping it on the paper. Bake for 20-25 mins until the tomatoes are soft and shrunken and the pastry is cooked through, golden and puffed. Scatter with the basil leaves. Whisk the pesto with 1 tbsp oil and 1 tbsp water, then toss with the lettuce and rocket and serve alongside the tart.
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