- Level
- very easy
Ingredients
- 1
- sheet store-bought pre-rolled puff pastry
- 1 tbsp
- olive oil
- 4 cups
- chopped fresh spinach
- 1 jar
- Vegan Touch cranberry & pecan vegan ricotta
- Salt and pepper, to taste
- For the topping:
- 1
- shallot, finely chopped
- ½ cup
- panko breadcrumbs
- ¼ cup
- chopped pecans
- 1 tbsp
- maple sugar
- A few sprigs of chives, finely chopped
Directions
- Step 1
- Preheat oven to 400 °C and line a baking sheet with parchment paper.
- Step 2
- Place puff pastry onto baking sheet.
- Step 3
- In a skillet over medium-high heat, heat olive oil.
- Step 4
- Add spinach to skillet and cook for 1–2 minutes until just wilted. Add a generous spoonful of ricotta and mix well.
- Step 5
- Cover dough with remaining ricotta, then spinach. Season to taste.
- Step 6
- In a bowl, combine all pecan topping ingredients. Sprinkle over tart.
- Step 7
- Bake for 30 minutes or until crust is cooked through.
