Thursday, February 4, 2016

Spinach/Squash Tart

1/2 of a puff pastry square that has been cut in half to make two 4.5 by 4.5 inch squares
Extra Virgin Olive Oil
1/2 cup white onion, diced
1/3 cup bell pepper, diced
1/4 cup celery, diced
1 clove garlic, minced
Red pepper flakes
Leftover spaghetti squash, about 1 and 1\2 cups
1/2 cup frozen chopped spinach, thawed
1 wedge of your favorite Laughing Cow spreadable cheese

  1. Preheat oven to 425. Put pastry squares on sheet tray and using a fork poke holes all over. Bake for 12 minutes, spinning tray halfway. Remove from oven and let cool.
  2. Heat a tablespoon of oil in a medium sauté pan on medium-hugh heat. Add the onions, peppers and celery. Season with salt and pepper. Cook for about 8-10 minutes, stirring a few times. 
  3. Stir in the garlic and a pinch of red pepper flakes. Cook for thirty seconds then add the spaghetti squash and spinach. Reduce heat and cover to heat mixture throughout - about 10 minutes.
  4. Meanwhile take the cooled puff pastry and, using a pearing knife, draw a square - leaving a border - on the top of the puff party. Push down gently and the center should collapse leaving a square bowl shape.
  5. Spread half of the Laughing Cow wedge inside each of the pastry bowls. Pack the squash/veggie mixture on top (you will have some leftover) and serve!

No comments:

Post a Comment