Spinach and chorizo tart recipe
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- Serves 4
- 10 mins to prepare and 25 mins to cook
- 565 calories / serving
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
- Energy
- 2365kJ 565.0kcal
- Fat
- 31g
- Saturates
- 13g
- Salt
- 1.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 54.4gProtein 16.8gFibre 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.
- See more Tart recipes
