This basic puff pastry-based tart can be adapted endlessly. This spinach and mushroom version has a more wintery feel about it but for a more summery one replace the mushrooms and spinach with uncooked tomatoes and onion and use mozzarella or feta instead of camembert .
Ingredients:
1 sheet of ready-made puff pastry (unless you fancy making your own)
Olive oil
Mushrooms (chestnut are nice)
2 cloves of garlic (crushed or chopped finely)
1 largish bag of spinach
Pesto (about 2-3 tablespoons)
Cheese (I used camembert but most others would work too)
Method:
1. Preheat the oven to 220°c.
2. Slice the mushrooms and fry in a little oil with the garlic until all the liquid has evaporated out of them.
3. Add the spinach and allow to wilt.
4. Lay the pastry onto a baking sheet and prick the centre with a fork repeatedly, leaving a small (3cms) border around the edge unpricked.
5. Spread a thin layer of pesto across the centre of the pastry and top with the spinach mix.
6. Slice the cheese and place on the top.
7. Bake for approx. 10-15mins until the pastry is golden brown and the cheese has melted.
8. Enjoy with salad and a glass of wine.
