Puff pastry tart with spinach and burrata

Name: Puff pastry tart with spinach and burrata
Ingredients: Olive oil; Pepper; 160 g Marinated artichokes; 1 Tante Fanny puff pastry roll; 300 g Spinach; 100 g Pesto; Salt; 1 Burrata ball

Crispy base, plenty of vegetables, combined with creamy burrata.

You can quickly put this puff pastry tart with spinach and burrata on the table. This puff pastry tart was made for Tante Fanny by Uit Paulines Keuken. You can enjoy it with 2 to 3 people as a main course, and with a bowl of soup or salad, it is suitable for 4 people.

Ingredients

Olive oil

Pepper

160gMarinated artichokes

1Tante Fanny puff pastry roll

300gSpinach

100gPesto

Salt

1Burrata ball

Preparation

Preheat the oven to 200°C (top and bottom heat).
Take the puff pastry out of the fridge in advance so it can come to temperature a bit.
Heat some olive oil in a large wok and sauté the spinach in batches.
Season generously with salt and pepper and let it drain well. For example, press with a paper towel to remove all excess moisture.
Roll out the puff pastry on a baking tray.
Score 1 cm from the edge with the back of a knife. Do not cut all the way through, just make an impression. This will make the edges rise beautifully during baking.
Poke a few holes in the dough with a fork.
Spread the puff pastry with pesto. Reserve 1 tbsp for garnish.
Distribute the drained spinach and artichokes over the puff pastry.
Place the tart in the middle of the oven and bake for 20 to 25 minutes until golden brown. If the puff pastry tart gets too dark during baking, cover it with aluminum foil.
Remove the spinach tart from the oven and distribute the burrata over the tart.
Add some extra black pepper and pesto, and optionally some fresh spinach, and serve the tart immediately.