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Spinach, Mozzarella and Tomato Slice

These tasty individual puff-pastry slices are ideal for a picnic as they are easy to pack and eat!

Ingredients

250g cherry tomatoes 350g spinach 2 onions 2 cloves of garlic 2T olive oil 30g grated parmesan cheese 100g mozzarella pieces 250g puff pastry 1 dsp dried or fresh thyme Salt and pepper to taste

Method

1.

2.

Preheat the oven to 200C / gas mark 6.

Place the tomatoes in a roasting tin and toss with 1T olive oil and a little salt and pepper.

3. 4. 5. 6.

Roast the tomatoes for 30 minutes and leave to cool.

Chop the onion and fry lightly in 1T olive oil for 5 minutes.

Crush the garlic, add to the onion and fry for a minute or two.

Meanwhile, wash and dry the spinach, put in a saucepan on medium-high heat and wilt until it has reduced in size down to the bottom of the pan.

7.

Add the spinach to the onion mixture and add 1dsp

11. 12.

thyme, plus salt and pepper to taste.

8. 9. 10.

When cool, stir in the parmesan cheese.

Roll out the puff pastry and cut into 8 rectangles.

Lightly score around each rectangle, about 1cm in from the edge, to help the sides to rise (do not cut all the way through the pastry).

Place the rectangles on baking trays.

Divide the spinach mixture between each pastry rectangle and spread onto the base.

13. 14.

Top with the lightly roasted cherry tomatoes and mozzarella pieces.

Bake in the oven at 200C / gas mark 6 for 15 - 20 minutes until golden brown.

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