Name: Goat’s cheese, spinach and capsicum tarts
Cook time: 30 min
Total time: 30 min
Ingredients: 2 (sheets) ready-rolled puff pastry; 4 large_piece (300g) roasted red capsicum; 250 gram packet frozen spinach, thawed, chopped; 120 gram goat's cheese, crumbled; 1 tablespoon olive oil; 2 tablespoon basil pesto

Ingredients

2 (sheets) ready-rolled puff pastry

4 large_piece (300g) roasted red capsicum

250 gram packet frozen spinach, thawed, chopped

120 gram goat's cheese, crumbled

1 tablespoon olive oil

2 tablespoon basil pesto

Method

1.Preheat oven to 220°C (200°C fan-forced). Line oven trays with baking paper.

2.Cut 8 x 9cm rounds from pastry, crimp edges of rounds to make borders, place on oven trays.

3.Cut capsicum pieces into rounds to fit inside pastry leaving a 5mm border. Finely chop remaining capsicum.

4.Squeeze excess moisture from spinach. Top capsicum with spinach, cheese and chopped capsicum, drizzle with oil. Season.

5.Bake tarts about 15 minutes. Cool, top tarts with pesto.

Buy roasted capsicum from the deli.
Note

Woman's Weekly Food

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Ingredients

Method

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