I love a pastry based meal. Having just discovered the gluten free, vegan Jus Rol puff pastry I think it’s fair to expect and few simple pies and tarts coming your way from me!
This is one of my favourites. It’s incredibly easy to cook too.
Start by allowing the pastry to warm for 10 minutes when you take it out of the fridge. I’m not sure if this is specific to gluten free or dairy free pastry but is certainly the case on the instructions for this brand.
Whilst the pastry is coming to room temperature wilt down some spinach brining it to a low heat in a large pan. This is also a great time to slice the courgette finely. The thinner the better as they may need to overlap in places.
Roll out the pastry and spread a small amount of garlic paste across the top.
It’s really important to pat dry the wilted spinach. If you don’t get the excess moisture out the tart will be really claggy. Place the dry spinach across the pastry to form a base.
Once covered in spinach layer slices of courgette across the base and top with dairy free cheese. I’m living Daiya dairy free mozzarella for this recipe.
Pop into the oven and bake for approximately 15 minutes. At the 15 minute mark I take out the tart and top with balsamic glaze before popping back into the oven for a final 10 minutes.
This is a great summer evening meal suitable for everyone.