Ingredients

• 400 gram bag fresh spinach
• 2 sheets pre-rolled puff pastry, defrosted
• 2 tblsp basil pesto, milk to glaze
• 1 large ripe acid-free tomato
• 50 grams Parmesan or pecorino cheese
• oilve oil, flaky sea salt, ground black pepper to garnish

Method

1. Tear stalks from spinach. Wash the leaves well and place in a saucepan and cover. Cook over a high heat for 1-2 minutes or just until the leaves have wilted. Drain off excess moisture.
2. Cut 2x13cm rounds from each pastry sheet and place on a greased baking tray.
3. Spread an equal amount of pesto on each round, leaving a 1cm border. Brush this border with milk to glaze if wished.
4. Divide the spinach equally among the rounds.
5. Cut the tomato into four thick slices. Place on top of the spinach. Peel cheese with a potato peeler. Scatter on top of tomatoes.
6. Bake at the top of a 220ºC oven for 7-8 minutes or until thte pastry is well risen and golden and the cheese has melted.
7. Garnish with olive oil, flaky sea salt and fresh black pepper.