Name: Gluten-free spinach and goat's cheese pesto tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Jus-Rol Gluten Free Puff Pastry Sheet; 100 g 3.5 oz spinach; 30 g 1 oz pine nuts; 30 g 1 oz basil; 30 g 1 oz hard cheese such as Parmesan, or a vegetarian alternative; 90 ml olive oil; 1 garlic clove; 70 g 2.5 oz goat's cheese; 200 g 7 oz cherry tomatoes; 15 g 0.5 oz black olives; Handful of rocket; Balsamic vinegar

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This vibrant, beautiful tart is packed with flavour, thanks to aromatic homemade pesto, tangy goat’s cheese, earthy garlic spinach, peppery rocket, and gloriously juicy cherry tomatoes bursting with sweetness.

But what makes this tart really special is the puff pastry base which is gluten-free, thanks to the latest innovation from Jus-Rol.

Give it a try!

Ingredients

Jus-Rol Gluten Free Puff Pastry Sheet
100g (3.5 oz) spinach
30g (1 oz) pine nuts
30g (1 oz) basil
30g (1 oz) hard cheese such as Parmesan, or a vegetarian alternative
90ml olive oil
1 garlic clove
70g (2.5 oz) goat’s cheese
200g (7 oz) cherry tomatoes
15g (0.5 oz) black olives
Handful of rocket
Balsamic vinegar

Instructions

Warm 1 tbsp of olive oil in a non-stick pan and add 1 clove of minced garlic.

Once bubbling, add the spinach and heat until wilted.

Set aside to cool completely.

In a food processor, add the pine nuts, grated hard cheese, basil and 75ml (2.54floz) of olive oil to a food processor.

Blitz until smooth – you can leave a little more or less texture in the pesto, according to your preference.

Grab a sheet of Jus-Rol Gluten Free Puff Pastry and roll out on a board.

Using a sharp knife, lightly score a line about 1 inch in from the edge of the pastry.

Prick the base with a fork several times. This will help to ensure that the crust puffs up, while the base cooks evenly without bubbles.

Spread half of your pesto on to the base, pushing just to the edges of the inner circle you scored.

Top with the cooled spinach, halved cherry tomatoes, and crumbled goat’s cheese.

Slide onto a baking tray along with the baking paper (you can trim the excess if needed) and bake for 20-25 minutes at 200C/390F (180C/355F fan) until golden brown, then top with dabs of the remaining pesto.

Serve garnished with a scattering of sliced olives, a handful of rocket and a generous drizzle of balsamic glaze.

Are you thinking of making this gluten-free tart at home?

If you want to to make this spinach and goat’s cheese pesto tart yourself, here’s the recipe again in an easy, printable format. Just hit the grey ‘PRINT’ button in the recipe card below.