Spinach, Roasted Tomato and Cheese Tart
Ingredients:
- 1 pint grape tomatoes
- 4 tablespoons olive oil
- 1 (9oz) bag Simple Beginnings Baby Spinach
- 1 Pepperidge Farm puff pastry sheet - thawed
- 1 cup fresh ricotta cheese
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees F.
- Cut tomatoes in half and place on a cookie sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper and roast in oven for 7-8 minutes.
- In a sauté pan, heat the other 2 tablespoons of olive oil over medium heat. Add the spinach and stir just until wilted. Remove from heat. When the spinach is cooled, squeeze out as much water as possible.
- Unwrap pastry dough and place on a baking sheet lined with parchment paper. Using a knife, make a light cut all around the dough edges about one inch apart. Using a fork, slightly prick the rest of the pastry dough. This will keep the dough from bubbling up. Bake in preheated 400 degree oven for 7 minutes or until the dough begins to brown.
- Blend together the ricotta and mozzarella cheese. Arrange the tomatoes, spinach and blended cheese onto the slightly baked pastry dough. Drizzle with a bit of olive oil and season with salt and pepper to taste.
- Return to oven and bake for 8-10 minutes. Remove and slightly cool. Serve alongside a simple salad made with Simple Beginnings Spring Mix.
Simple and delicious!
Chef Linda ~ A good life deserves great food...