Ingredients
- 1 bunch spinach, washed
- 1 clove garlic
- ½ cup pitted kalamata olives
- ¼ cup sundried tomatoes
- 2 tablespoons extra virgin olive oil
- 1 sheet puff pastry, thawed but still chilled
- 3 ounces goat cheese
- 2 large tomatoes, sliced
- Handful cherry tomatoes, halved
- 1 link sweet Italian sausage
- Salt & pepper to taste
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Combine the spinach, garlic, olives and sundried tomatoes in a food processor. Process until finely chopped. With the processor running, drizzle in the olive oil. Scrape down the sides and process again for a few seconds until a pesto/paste forms. Set aside.
- Lay the puff pastry sheet on the parchment paper lined baking sheet. Using a rolling pin, roll it out a few times to flatten and even it out.
- Spread the pesto on the puff pastry covering the entire sheet except a 1 inch border around the sides.
- Dot the goat cheese on top of the pesto.
- Layer the tomato slices on top of the goat cheese in rows. Use the cherry tomatoes in between the larger slices.
- Lastly, crumble the sausage on top of the tomatoes and season the whole thing with salt and pepper.
- Bake for about 20-22 minutes until puffed and golden around the edges.
- Remove from the oven and let cool for 5-10 minutes before slicing.
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