Description
A flaky, cheesy, veggie-loaded tart ready to make your weekday dinner feel special. Leftovers? Great for breakfast, lunch, or even a midnight snack (we won’t tell).
Ingredients
Scale
- A box of store-bought pastry.
- A package of frozen spinach defrosted and squeezed dry (get every drop out!).
- One large tomato, sliced up like you’re making a masterpiece.
- About a 2-3" cube of aged cheddar. Go for a sharp one, it makes all the difference.
- A pinch of salt and pepper.
- Optional but
Instructions
- Preheat your oven to 380°F.
- Roll out the pastry into a rectangle big enough to hang over the edges of your baking tray.
- Line the tray with parchment paper, then drape the pastry on top.
- Fold the edges of the pastry inward to make a border for your toppings.
- Layer on the spinach, tomato slices, and grated cheddar.
- Add a dash of salt and pepper for flavor.
- Want that extra shine? Brush the pastry edges with a beaten egg.
- Place it in the oven for about 20 minutes.
- Keep an eye on it, you’re looking for golden edges and bubbly cheese.
Notes
Created, Prepared, Tried, and Tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
