Total Time: 45 min
Prep: 25 min
Cook: 20 min
Serves: 8
Difficulty: Moderate
Ingredients
- Baby spinach leaves, 75 g
- Egg(s), 2 medium
- 97% fat-free cottage cheese, ⅓ cup(s), (85g)
- Light sour cream, ¼ cup(s), (65ml)
- Fresh thyme, 1 tsp, leaves, plus sprigs to serve
- Reduced-fat puff pastry, 278 g, (use 2 x 170g sheets), just thawed
- Cooked peeled beetroot, 250 g, drained, thinly sliced
- Skim milk, 2 tsp
- Soft goat’s cheese, 80 g
Instructions
- Place 75g baby spinach leaves in a colander over the sink and pour over boiling water to wilt. Rinse under cold water, then squeeze firmly to remove excess liquid. Coarsely chop.
- Whisk 2 eggs, ⅓ cup (85g), 97% fat-free cottage cheese and ¼ cup (65ml) light sour cream in a medium bowl.
- Stir in spinach and 1 teaspoon fresh thyme leaves. Season with salt and pepper and set aside.
- Preheat oven to 200°C. Thaw 2 x 170g sheets of frozen reduced-fat puff pastry. Cut 4 x 12cm rounds from each pastry sheet making, 8 in
- total. Place pastry rounds on two non-stick baking trays.
- Thinly slice 250g drained, fresh cooked beetroot. Arrange half the beetroot slices over pastry rounds, slightly overlapping and leaving a 2cm border.
- Fold up the pastry border to form a rim, pinching at 3cm intervals for a decorative edge.
- Spoon the spinach mixture over the beetroot layer, then arrange the remaining beetroot slices on top.
- Lightly brush 2 teaspoons of skim milk over the pastry edges.
- Bake for 15 minutes. Crumble 80g soft goat’s cheese over the filling and bake for a further 5 minutes or until the pastry is crisp and golden.
- Season with freshly ground pepper and sprinkle with thyme sprigs to serve.
Notes
TIP: To freeze tarts, cool them, then seal them in a reusable container, with baking paper between layers. Freeze for up to 1 month. Reheat from frozen on baking trays in 180°C oven until hot.
For more free and healthy recipes, see the WeightWatchers website!
