My Recipe for Tomato, Mozzarella and Spinach Tart

A while back I entered a BBC Good Food competition to create a recipe to feed four people for a fiver. This quick and easy tart recipe got to the last 10, but didn’t go any further so I though I’d post it here, since I was quite proud at my first attempt in recipe creation!

Tomato, Mozzarella and Spinach Tart

Ingredients
150g Sundried Tomatoes, roughly chopped
500g Puff Pastry
250g Mozzarella, roughly chopped
50g Spinach, roughly chopped
2 Tbsp Red Pesto
1 Egg
Pepper
Drizzle of Olive Oil

Method
1. Heat your oven to 200C (fan)/220C (conventional)/Gas Mark 7
2. Mix the chopped tomatoes, spinach and mozzarella and set aside
3. Roll the puff pastry out to roughly the size of your baking tray
4. Score a line around the edge of the pastry, approx. 1 inch from the edge.
5. Prick the inner section of the pastry with a fork until the surface is well covered with holes
6. Spread the pesto on the inner section of the pastry
7. Lay the tomato/mozzarella/spinach mixture on top of the pesto
8. Season with pepper to taste and drizzle with the olive oil
9. Whisk the egg and wash the outer edge of the puff pastry
10. Put the finished tart in the oven for 25-30 minutes
11. Serve with homemade potato wedges or salad

The finished result was this:

I was quite proud of it, although it was a little salty, so maybe fewer sundried tomatoes, but otherwise it was lovely and this basic tart can be adapted to so many toppings – I did one recently that was basically a pizza, but on pastry instead of on dough.

The Total cost of this recipe is £3.27 and if you added potatoes for wedges you would add 60p making a total £3.87. The price breakdown is:

150g Sundried Tomatoes (58p)
500g Puff Pastry (£1.10)
250g Mozzarella (88p)
50g Spinach (30p)
2 Tbsp Pesto (15p)
1 Egg (11p)
Pepper (5p)
Drizzle of Olive Oil (10p)

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