1 sheet ready-rolled puff pastry
250g frozen spinach, thawed, drained
1 cup feta cheese, crumbled
1/2 x 850g can drained baby beetroot, sliced thinly
1/2 cup sun-dried tomatoes, sliced
Preheat oven to 220C. Place pastry on an oiled oven tray. Fold edges of pastry over to make a 0.5cm border all the way around pastry. Prick pastry base with a fork. Place another oven tray on the top of pastry, bake for 10 minutes. Remove top tray from pastry; reduce oven temperature to 200C. Meanwhile, combine spinach with half the cheese in a medium bowl. Top tart with spinach mixture, beetroot, sun-dried tomatoes and remaining cheese. Bake for about 10 minutes until golden brown.
Serves 4
Recipe from Women's Weekly Quick Family Meals
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