¼ sheet 25% reduced-fat puff pastry sheet
1 tsp gluten-free basil pesto
1 apple, quartered, thinly sliced
olive oil spray
fresh lemon juice to drizzle
10 g goat's cheese
5 g walnuts, roughly chopped
1 Tbsp chopped parsley
60 g canned baby beets, drained, cut into wedges
1 celery stick diagonally sliced
25 g fresh baby spinach leaves
balsamic glaze to serve (optional)
- Preheat oven to 200°C (fan-forced). Line a small baking tray with baking paper. Place the pastry on the prepared tray and lightly score a line around square about 0.5cm in from the edge.
- Spread pesto over the middle of the pastry. Top with half of the sliced apple, overlapping slightly. Spray with cooking spray. Place remaining apple in a medium bowl with a drizzle of lemon juice. Set aside.
- Bake tart for 10 minutes. Crumble the goat’s cheese over the top of the apple and scatter with walnuts. Bake for 2-3 minutes or until the pastry is golden brown.
- Place the tart on a serving plate and top with the parsley leaves. Add the beets, celery and spinach to the apple mixture and toss to combine. Serve the tart with the salad, drizzling over the balsamic glaze, if you like.