301kcal
1g
4g
1g
5g
14g
18g
275mg
- 375g / 13.2oz ready-rolled Puff pastry
- 100g / 3.5oz Frozen chopped spinach
- 2 thinly sliced Chicken breasts
- 120g / 4oz grated Cheddar or mozzarella
- 3 tbsp (paste) Tomato purée
- 1 tsp Garlic-infused olive oil
- 1 tsp Mixed dried herbs
- 1 tsp Smoked paprika
- 6 tbsp cold Water
- freshly ground Black pepper
1. Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
2. Place 100g / 3.5oz Frozen chopped spinach in a microwaveable bowl, add a splash of water, cover, and microwave for 2-3 minutes until defrosted.
3. Unroll 375g / 13.2oz ready-rolled Puff pastry and place onto a non-stick baking tray.
4. Mix 3 tbsp / 3 tbsp Tomato purée, 1 tsp / 1 tsp Garlic-infused olive oil, 1 tsp / 1 tsp Mixed dried herbs, 1 tsp / 1 tsp Smoked paprika, and 6 tbsp / 6 tbsp cold Water in a small bowl.
5. Spread the sauce over the pastry, leaving a 1cm gap around the edge.
6. Scatter 2 thinly sliced Chicken breasts evenly over the sauce.
7. Squeeze excess moisture from Spinach and distribute evenly across the tart.
8. Top with 120g / 4oz grated Cheddar or mozzarella and freshly ground Black pepper.
9. Bake for 15 minutes until pastry is puffed, chicken is cooked, and cheese is golden.
10. Cut into finger-sized strips to serve.
28% of RDI
44% of RDI
4% of RDI
1% of RDI
1% of RDI
44% of RDI
38% of RDI
To use fresh spinach instead of frozen, pour boiling water over 2 large handfuls of baby spinach in a colander until wilted, then drain excess water with kitchen paper. The tart keeps in the fridge for 2 days or frozen for up to 3 months.
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