A super easy and light weekday dinner, or a top starter for a dinner party (just halve the recipe per person!).
- 150 g rolled puff pastry (use pre-rolled for ease!)
- 75 g goats cheese
- 1 red onion
- Three large handfuls spinach
- 1 tsp rock salt
- 2 tsp balsamic vinegar
Pre-heat the oven to 180 degrees Celsius
Roll the puff pasty out and cut in two to form to rectangles. Leave on the side as you prepare the toppings.
Chop the red onion finely. Add to a frying pan on a medium heat and pour the balsamic vinegar on top.
Cook slowly for 15 minutes to caramelise the onions.
As that cooks, add the spinach and salt to another pan and wilt the spinach. Leave on the side as the onion cooks.
Once the onion is ready, spread the goats cheese over the pastry, leaving a 1cm gap around the side.
Divide the onion mix in half and lay over the goats cheese. Spoon the wilted spinach over the onion.
Cook for 20 minutes, or until the sides of the pastry have puffed up and gone golden brown.