Ingredients
- 28 grams puff pastry (1/4 sheet, 25% reduced-fat puff pastry or gluten-free pastry)
- 1 teaspoon basil pesto (or gluten-free pesto)
- 1 apple, whole (quartered, thinly sliced)
- Fresh lemon juice, to drizzle
- 10 grams goat cheese
- 5 grams walnuts (roughly chopped)
- 1 tablespoon parsley (leaves, chopped)
- 60 grams beets (3 canned baby beets, drained and patted dry with paper towel and cut into wedges)
- 1 celery stick (diagonally sliced)
- 25 grams spinach (baby spinach leaves, 1 cup)
- Balsamic glaze, to serve (optional)
How to Make
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Step 1: Preheat oven to 200C (fan forced).
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Step 2: Line a small baking tray with baking paper and place the pastry on the prepared tray and lightly score a line around the square about 0.5cm from the edge.
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Step 3: Spread pesto over the middle of the pastry and top with half of the sliced apple, overlapping slightly and then spray with cooking spray and place remaining apple in a medium bowl with a drizzle of lemon juice and set aside.
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Step 4: Bake tart for 10 minutes.
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Step 5: Crumble goat's cheese over the top of the apple and scatter with walnuts and bake for 2 to 3 minutes or until the pastry is golden brown.
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Step 6: Place the tart on a serving plate and top with the parsley leaves.
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Step 7: Add the beets, celery and spinach to the apple mixture and toss to combine and serve the tart with the salad, drizzling over the balsamic glaze, if you like.
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Step 8: COOK TIPS - Try replacing the walnuts with slivered almonds and the spinach with rocket.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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