I'm bursting as I've just received my biggest monthly commission EVER in 7 years of running my business!    So I have a need to share, here's a lovely recipe for you, please let me know if you try it.

Also at long last you can order via my website without having to talk to me!   I'm personally quite happy to talk to you, but for some reason I've been advised people like to order at odd times of night and without human contact,  so now 24/7 you can treat yourself to Pampered Chef products, how exciting!

SPINACH AND GOATS CHEESE TART

1/2 packet (425g) frozen ready rolled puff pastry (1 sheet) defrosted

1 plum tomato

¼ small red onion

55g pitted black olives

1 lemon

2 teaspoons olive oil

1 clove garlic

Fresh rosemary

150g goats cheese

55g fresh baby spinach leaves, washed

Coarse ground black pepper

Preheat oven to 200c / 400f / gas 6.  Let pastry stand at room temperature for 15 minutes.  Meanwhile .....

Core TOMATO using THE COOKS CORER  Thinly slice TOMATO, SPINACH and ONION using the CHEF'S KNIFE

Finely chop OLIVES using the FOOD CHOPPER

SET ASIDE  Flour surface of CLASSIC ROUND STONE

Place PASTRY sheet on stone.  Roll and trim using BAKERS ROLLER.  Finely zest LEMON using LEMON ZESTER

Combine LEMON ZEST, OLIVE OIL AND GARLIC using GARLIC PRESS  Brush oil mixture over surface of PASTRY using PASTRY BRUSH  Snip ROSEMARY with KITCHEN SHEARS and sprinkle over surface of pastry.

Bake for 12 MINUTES and bring out to cooking rack

Crumble GOATS CHEESE evenly over top.  Arrange SPINACH, TOMATO, ONION and OLIVES over cheese. 

Sprinkle with remaining ROSEMARY and BLACK PEPPER.

Lightly spray surface of tart with oil using KITCHEN SPRITZER.

Return to oven for 12-15 minutes or until edges are deep golden brown.

Cool slightly and use PIZZA CUTTER to cut into wedges.

OOOh, it's yummy!

Nina x

www.pamperedchef.biz/ninabutler