An easy and tasty seasonal tart made with spinach and onion that will delight both children and adults. Can be vegetarian or vegan, your choice!

Today I want to share this glorious puff pastry tart.

Puff pastry is a great base for so many tasty dinners and lunches and ready rolled puff pastry is such good quality, you don't need to make your own.

The River Cottage Baby & Toddler Book

This is another recipe from The River Cottage Baby and Toddler Cookbook by Nikki Duffy.

I was really pleased to receive a promotional copy of this book and I'm just loving it. You may have seen the first recipe I tried from it, lentils with onions and watercress. It was also super tasty and child friendly.

The author Nikki, a mother of three herself, works at River Cottage and was able to take their ethos and combine it with her own common sense methods to come up with some great recipes and some very sound advice.

She also worked with a paediatric dietitian when researching for this book, to make sure she got it right.

It's so easy to open this open and be inspired.

I wanted to make a new dish for Cooper and was swithering between this and the Veggie Bean Curry, so I let Graham have his say and he plumped for this one.

I think he was hoping he would get a slice too.

Also try - Scottish Baby Carrot & Chive Tart

Spinach & Onion Puff Tart

This tart was super easy to make and we all loved it.

You can easily make it vegetarian or vegan, just by changing up the cheese.

Most shop bought puff pastry is suitable for vegetarians and vegans. Just watch out for those that say all butter if you are vegan.

I hope you give this tart a try. It's great for dinner, or served cold in slices for lunch. So do keep leftovers for your lunchbox. You will thank me!

Child Friendly Recipe

As you can see Cooper enjoyed his slice of tart and he very kindly shared it with us.

It's always great to find a new recipe that little ones will enjoy too. Even better if it's a recipe you can make for the whole family like this one.

Cooper enjoyed it another night with vegetables and beans.

We'll  definitely be making it again soon.

It's a keeper!

Spinach & Onion Puff Tart

Yield: 6-8

Author: Jacqueline Meldrum

prep time: 15 Mcook time: 15 Mtotal time: 30 M

An easy and tasty seasonal spinach and onion puff pastry tart that will delight both children and adults.

ingredients:

• 2 tbsp rapeseed or olive oil
• 400g fresh spinach
• 1 onion finely chopped
• 1 garlic clove crushed
• 1 tsp chopped fresh thyme leaves
• 375g puff pastry
• 50g cheddar or vegan cheddar
• a good grinding of salt and black pepper

instructions:

How to cook Spinach & Onion Puff Tart

1. Preheat the oven to 200 c /180 c fan/ 400f/ gas mark 6. 
2. Line a baking tray. If you are using ready rolled pastry, it will be on baking paper, so you can skip this step.
3. If the spinach is mature, tear out any tough stalks. Wash the spinach thoroughly in a colander and pour boiling water from the kettle over the leaves to wilt them, followed by cold water. When cool enough to handle, squeeze out as much liquid as you can with your hands, then chop the spinach roughly.
4. Saute the  onion with the olive oil in a frying pan over a medium heat for 10 minutes until soft and golden. Add the garlic for the last few minutes., then add the thyme leaves and chopped spinach. Season with salt and pepper.
5. Roll  the puff pastry on a lightly floured surface to a rectangle about 5 mm thick or unroll the pastry, if it's ready rolled and place on a  baking tray. Score a border around the edge.
6. Spread the spinach and onion mixture over the pastry, leaving a border around the edge. Scatter the grated cheese over the top and bake for 15-20 minutes until the pastry is crisp and  golden.
7. Serve warm or cold.
8. Enjoy!

NOTES:

If you can't find fresh time, you may use dried thyme, but add a scant teaspoon, about three quarters will do,

If you are using vegan cheddar, you may find it quite mild. For a punchier flavour add some grated vegan parmesan too.

Calories
464.94

Fat (grams)
33.13

Sat. Fat (grams)
6.56

Carbs (grams)
33.40

Fiber (grams)
2.84

Net carbs
30.55

Sugar (grams)
1.57

Protein (grams)
9.87

Sodium (milligrams)
484.55

Cholesterol (grams)
12.93

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dinner

British, vegan, vegetarian

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