Goat cheese, tomato and sausage tart

• Meat

  • 1 link Sweet italian sausage

• Produce

  • 1 Handful Cherry tomatoes
  • 1 clove Garlic
  • 1 bunch Spinach
  • 1/4 cup Sundried tomatoes
  • 2 Tomatoes, large

• Condiments

  • 1/2 cup Kalamata olives, pitted

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 3 oz Goat cheese

Found on runningtothekitchen.com

Description

Ingredients

• 1 bunch spinach, washed
• 1 clove garlic
• 1/2 cup pitted kalamata olives
• 1/4 cup sundried tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sheet puff pastry, thawed but still chilled
• 3 ounces goat cheese
• 2 large tomatoes, sliced
• Handful cherry tomatoes, halved
• 1 link sweet Italian sausage
• Salt & pepper to taste

Directions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Combine the spinach, garlic, olives and sundried tomatoes in a food processor. Process until finely chopped. With the processor running, drizzle in the olive oil. Scrape down the sides and process again for a few seconds until a pesto/paste forms. Set aside.
• Lay the puff pastry sheet on the parchment paper lined baking sheet. Using a rolling pin, roll it out a few times to flatten and even it out.
• Spread the pesto (youâ??ll probably have excess pesto left over) on the puff pastry covering the entire sheet except a 1 inch border around the sides.
• Dot the goat cheese on top of the pesto.
• Layer the tomato slices on top of the goat cheese in rows. Use the cherry tomatoes in between the larger slices.
• Lastly, crumble the sausage on top of the tomatoes and season the whole thing with salt and pepper.
• Bake for about 20-22 minutes until puffed and golden around the edges.
• Remove from the oven and let cool for 5-10 minutes before slicing.