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Spinach and Cranberry Tart with Crispy Pecan Topping

very easy


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:
shallot, finely chopped
½ cup
panko breadcrumbs
¼ cup
chopped pecans
1 tbsp
maple sugar
A few sprigs of chives, finely chopped


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.