Spinach, Tomato & Cheese Tart
Back from Barcelona & Ready for Summer Feasting!
Hello, lovely people! I’m back! ✨
I blinked, and just like that, my little escape to Barcelona was over. Time really does fly when you’re basking in the Spanish sun, devouring incredible food, and soaking up the vibrant atmosphere. I got back on Tuesday, and honestly, I’m still catching up on life. But I’m feeling refreshed, inspired, and—let’s be real—a little sun-kissed (a.k.a. slightly tanned but mostly uneven 😂).
Spain has definitely secured a top spot on my list of favourite countries—right up there with France. The food? Chef’s kiss! The weather? Absolute bliss (minus a tiny hiccup of clouds and drizzle for about a day and a half). But otherwise, I spent as much time as possible outside, just enjoying that glorious Mediterranean sun.
A Tart Worth the Wait
Before jetting off, I whipped up a tart that I was meant to share… but, well, holiday mode kicked in, and here we are. So today, I’m finally bringing you this beauty—featuring two of my favourite ingredients: spinach and tomato, plus two kinds of cheese: ricotta and mozzarella. Simple? Yes. But flavour-wise? Absolutely divine.
I took a little shortcut and used a top-quality puff pastry made with French butter because, let’s face it, sometimes convenience wins—especially when it still delivers that perfect, flaky goodness.
This tart is everything you want in a warm-weather meal: light, flavourful, and wonderfully Mediterranean. Oh, and fun fact—the vibrant colours even match the Italian flag! (Not planned, but let’s pretend it was.)
Honestly, I love cheese, and in recent years, I’ve made it a mission to explore all kinds—some I’d never even heard of before! Maybe I should start sharing my favourite cheese discoveries here? What do you all think? Let me know!
Barcelona Food Adventures Incoming…
Obviously, I ate very well in Barcelona (because how could I not?). I made it my mission to try as many places as possible, from tiny tapas bars to bustling markets. Shopping? Meh. Food and sights? Absolutely. I’ll be sharing all the highlights soon—so stay tuned for the ultimate Barcelona food guide!
Now, as much as I’d love to be planning my next getaway, it’s time to get back on track in the food blogging world.
London, Bring on the Berries!
Now that we’re in May, London is serving up some seriously gorgeous weather—dry, sunny, and pleasantly warm. And you know what that means? Summer is just around the corner! ☀️ My favourite season, hands down. Not just for the sunshine (which, let’s be real, I hope we actually get), but for one reason in particular—berries!
Strawberries, raspberries, blueberries, blackberries—I’m ready for all of them. This year, I’m making it a mission to eat my weight in berries, and maybe even try my hand at making homemade jam. Ooooh, the possibilities! My mind is already buzzing with ideas on how to use them.
So, let’s get ready for summer—more tarts, more fresh ingredients, and of course, more food adventures. Who’s with me? 🙌
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 3-4 persons
Ingredients:
250g vine-ripened cheery tomatoes
2 tbsps olive oil
150g spinach
1 x 375g ready rolled all butter puff pastry
100g ricotta cheese
130g mozzarella cheese, roughly chopped
salt and pepper
Method:
1. Preheat the oven to 200°C. Cut some of the tomatoes in half lengthways and keep some whole. Place them in a shallow roasting tin, drizzle over 1 tbsp of the olive oil and season with a pinch of salt and pepper. Roast for 5 – 7 minutes or until they start to shrivel in size. Remove from the oven and set aside.
2. Meanwhile, bring a saucepan of water to the boil, tip in the spinach and blanch for a few seconds until slightly wilted. Drain and refresh under cold London, Bring on the Berries!
Now that we’re in May, London is serving up some seriously gorgeous weather—dry, sunny, and pleasantly warm. And you know what that means? Summer is just around the corner! ☀️ My favourite season, hands down. Not just for the sunshine (which, let’s be real, I hope we actually get), but for one reason in particular—berries!
Strawberries, raspberries, blueberries, blackberries—I’m ready for all of them. This year, I’m making it a mission to eat my weight in berries, and maybe even try my hand at making homemade jam. Ooooh, the possibilities! My mind is already buzzing with ideas on how to use them.
So, let’s get ready for summer—more tarts, more fresh ingredients, and of course, more food adventures. Who’s with me? 🙌running water. Squeeze out as much moisture as possible, put in a bowl and set aside.
3. Make sure the oven is still at 200°C. Unwrap pastry on baking paper provided and line on to a baking tray. Score a 1cm border around the edge of the pastry and slightly prick the base with a fork. Blind bake for 5-7 minutes or until the pastry start to turn light brown. Remove from the oven.
4. Arrange the cherry tomatoes on the partially cooked puff pastry. Then, scatter the spinach all over the pastry. In a bowl, mix the ricotta and mozzarella cheese, scatter about 1 tsp of the cheese mixture all over the pastry. Drizzle the rest of the olive oil all over.
5. Return the tart to the oven to further cook for 8 – 10 minutes until the cheese has melted. Remove from the oven and cut into smaller pieces, serve warm with mixed salad leaves, if liked.
