Spinach and Chicken Open Top Tart

Spinach and Chicken Open Top Tart

Blood Sugar: 10Servings: 5Preparation Time: 20minMeal Category: Dinner
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
301kcal
Sugar
1g
Fat
19g
Fiber
1g
Sat fat
5g
Protein
14g
Carbs
18g
Sodium
275mg

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.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
27% of RDI
Vitamin C
4% of RDI
Omega 3
6% of RDI
Vitamin A
74% of RDI
Calcium
99% of RDI
Folate
38% of RDI

Good to know

To use fresh spinach instead of frozen, pour boiling water over 2 large handfuls of baby spinach in a colander until wilted, then drain excess water with kitchen paper. The tart keeps in the fridge for 2 days or frozen for up to 3 months.

How to Prepare

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.

Good to Know

To use fresh spinach instead of frozen, pour boiling water over 2 large handfuls of baby spinach in a colander until wilted, then drain excess water with kitchen paper. The tart keeps in the fridge for 2 days or frozen for up to 3 months.

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