Spinach Pesto, Tomato and Mozzarella Tarts


This is the kind of meal you make when you just can't be bothered, it's so quick, so easy and so tasty. It came about when I was super tired after work and was thinking through what ingredients I had left from my veg box, there was definitely a big load of spinach, new potatoes and asparagus, so I brought some ready rolled puff pastry (the lady in M&S was not happy about this, and tutted at me like 3 times! Who has time to make homemade puff pastry after work/ever) and made these with the other bits on the side. Homemade pesto is second to none and you can easily make it vegetarian or vegan, which most in the supermarket aren't. This is also good minus the veggie parmesan and mozarella if you want a vegan version. 

Serves 2:

2 large handfuls of washed spinach
25g cashew nuts
25g grated vegetarian parmesan substitute (usually called hard cheese in the super market)
1 clove garlic
A big glug of olive oil
1/3 pack of ready rolled puff pastry
1 small tomato sliced
75g mozzarella

1. Turn the oven on to 200 degrees and get started on the pesto by tipping the spinach, cashew nuts, parmesan and garlic in to a food processor and blitzing adding olive oil a bit at a time until you're happy with the consistency.
2. Cut your pastry in to tart sized rectangles, pop on to a baking tray on top of some grease proof paper, then top with the pesto, tomato and mozzarella.
3. Put the tarts in to the oven for around 20 minutes, until the cheese is bubbling and the pastry is golden brown.
4. Serve with new potatoes and vegetables and enjoy!

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  1. Oh my god these look & sound so tasty! Spinach, Mozzarella & Tomato is one of my fave combinations, yum! Gonna have to make these!

    L x


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