Spinach and Chicken Open Top Tart

Ingredients

• 375g / 13.2oz ready-rolled Puff pastry
• 100g / 3.5oz Frozen chopped spinach
• 2 thinly sliced Chicken breasts
• 120g / 4oz grated Cheddar or mozzarella
• 3 tbsp (paste) Tomato purée
• 1 tsp Garlic-infused olive oil
• 1 tsp Mixed dried herbs
• 1 tsp Smoked paprika
• 6 tbsp cold Water
• freshly ground Black pepper

Preparation

1. Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
2. Place 100g / 3.5oz Frozen chopped spinach in a microwaveable bowl, add a splash of water, cover, and microwave for 2-3 minutes until defrosted.
3. Unroll 375g / 13.2oz ready-rolled Puff pastry and place onto a non-stick baking tray.
4. Mix 3 tbsp / 3 tbsp Tomato purée, 1 tsp / 1 tsp Garlic-infused olive oil, 1 tsp / 1 tsp Mixed dried herbs, 1 tsp / 1 tsp Smoked paprika, and 6 tbsp / 6 tbsp cold Water in a small bowl.
5. Spread the sauce over the pastry, leaving a 1cm gap around the edge.
6. Scatter 2 thinly sliced Chicken breasts evenly over the sauce.
7. Squeeze excess moisture from Spinach and distribute evenly across the tart.
8. Top with 120g / 4oz grated Cheddar or mozzarella and freshly ground Black pepper.
9. Bake for 15 minutes until pastry is puffed, chicken is cooked, and cheese is golden.
10. Cut into finger-sized strips to serve.