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 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 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.