Easy and takes very little to prepare. No meat so perfect for vegetarians. Can be served as a main dish or a starter. I love it. It is simply Delicious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 700 g puff pastry - best is fresh but you can look for a frozen one too
- 300 g fresh spinach leaves
- 2 large tomatoes
- 400 g smoked mozzarella cheese
- 3-4 garlic cloves
- 80 g parmesan cheese
- 150 ml extra-virgin olive oil
- freshly ground sea salt and pepper (red, white, green and black)
- 4 Tbsp fresh finely hashed rosemary
Method:
1.Pre-heat the oven to 200 C. Lay one puff pastry on a bottom of a flat baking dish filled with a parchment paper. Sprinkle the pastry with a little bit of olive oil, freshly ground salt and pepper and a little of hashed rosemary. Make sure the edges are well sprinkled with oil - otherwise they will start burning when you put the tart into the oven.
2. Repeat same sequence with a new layer of puff pastry until you have 3-4 layers. All have to be sprinkled with olive oil, rosemary, salt and pepper. See picture below.
3. Place the pastry into thr pre-heated oven and bake for 15 minutes. Remember to watch it carefully if the pastry starts burning you need to lower the temperature.
4. In the meantime, you can prepare fresh spinach pesto. Take the spinach leaves and blend it well with some oil, salt, garlic and pepper. At the end add parmesan and blend for a moment.
5. Once the pastry is ready, take it out of the oven and spread the spinach pesto all over the pastry. Sprinkle the edges with some olive oil so you can avoid burning. Place sliced tomatoes and mozzarella on the top of pesto and sprinkle with a little bit of olive oil and freshly ground pepper. See picture below.
6. Place the pastry into the oven and bake for another 15 minutes or until mozzarella starts to melt.
7. Serve hot with green salad and good wine. Delicious!!!
ENJOY!!!
