Add olive oil to a frying pan, add garlic, chili, spinach, squeeze of lemon and fry until spinach has wilted. Add salt and pepper and ground while nutmeg. Pat dry on kitchen towel and leave to cool.
Cut a rectangle out of the pastry (this can be any size, depending on whether you want one big one, or individual tarts). Then score about one cm in all the way around – being carful not to go all the way through.
Layer the tart case with sun kissed tomatoes, roasted peppers, basil then the spinach mix, then the goats cheese.
Glaze the outside of the tart with egg wash. And sprinkle with thyme.
Bake for 20 minutes in a hot over, or until pastry has risen.
Serve with roasted tomatoes and a tarragon sauce.
- 1 x 100g goats cheese
- 1 x sprinkle dried tyme
- 8 x sun kissed tomatoes
- 4 x roasted peppers in oil
- 2 x clove garlic
- 1 x chili
- 235g spinach
- handful fresh basil
- egg for glaze
- 425g pack of butter puff pastry (ready rolled)
- 270g cherry tomatoes on the vine (with a sprinkle of balsamic vinegar)
- grated nutmeg