Sheet Pan Tart with Grilled Pumpkin
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| sheets of frozen puff pastry | 4 |
| Grilled pumpkin cubes | 450g |
| Baby spinach | 250g |
| Dried thyme | 1 tsp |
| olive oil | 2 tbsp |
| Red onion - sliced into rings | 1 |
| Grated mozarella | 100g |
| Pumpkin seeds | 2 tbsp |
| Salt & pepper |
Preparation:
-
Heat the grilled pumpkin cubes in the microwave or briefly sauté in a pan.
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Preheat the oven to 180°C. Defrost the puff pastry. Heat a wok pan with oil and stir-fry the spinach until wilted, season with salt and pepper.
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Place the puff pastry on a baking sheet lined with parchment paper. Seal the seams into one rectangular sheet. Spread the wilted spinach and grilled pumpkin cubes over it.
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Season with pepper, salt, and thyme. Top with red onion rings and mozzarella. Bake for 30 minutes, sprinkle pumpkin seeds over it 10 minutes before the end, and let them cook in the oven for a little while longer.
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Serve hot!
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