Spinach and Beetroot Tart

1:26 PM

This recipe is from the Women's Weekly "Fast" cookbook.  It's in the lunch section, but I made it for a weeknight dinner - it was super easy and quick.  I wasn't sure if the kids would like it, but they did.  The husband enjoyed it too, but didn't find it very filling, so perhaps it is a better option as a lunch.  It comes in right on 300 calories :-)

Ingredients (serves 4)
1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained (I also whizzed it in the food processor so it wasn't as stringy for the kids)
200g low-fat feta cheese, crumbled
425g can drained baby beetroot, sliced

Method
Preheat oven to 220 degrees celsius/200 fan-forced.  Place pastry on an oven tray.  Fold edges of pasty over to make a 5mm border all the way around.  Prick pastry base with fork.  Place another oven tray on top of pastry (to stop it from puffing up); bake 10 minutes.  Remove top tray from pastry; reduce oven temperature to 200 degrees/180 fan-forced.

Meanwhile, combine spinach with half the cheese.  Top tart with spinach mixture, beetroot and remaining cheese.  Bake tart about 10 minutes.

This recipe is from the Women's Weekly "Fast" cookbook.  It's in the lunch section, but I made it for a weeknight dinner - it was super easy and quick.  I wasn't sure if the kids would like it, but they did.  The husband enjoyed it too, but didn't find it very filling, so perhaps it is a better option as a lunch.  It comes in right on 300 calories :-)

Ingredients (serves 4)
1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained (I also whizzed it in the food processor so it wasn't as stringy for the kids)
200g low-fat feta cheese, crumbled
425g can drained baby beetroot, sliced

Method
Preheat oven to 220 degrees celsius/200 fan-forced.  Place pastry on an oven tray.  Fold edges of pasty over to make a 5mm border all the way around.  Prick pastry base with fork.  Place another oven tray on top of pastry (to stop it from puffing up); bake 10 minutes.  Remove top tray from pastry; reduce oven temperature to 200 degrees/180 fan-forced.

Meanwhile, combine spinach with half the cheese.  Top tart with spinach mixture, beetroot and remaining cheese.  Bake tart about 10 minutes.