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Make this Pastry Garden Tart easily at home and enjoy its delicious flavor. This flaky treat is filled with the fresh flavors of spinach, combined with tomatoes, onion, crumbled GOYA® Queso Fresco and GOYA® Manzanilla Olives Stuffed with Minced Pimientos. The mixture is then placed on top of GOYA® Empanada Dough-Puff Pastry for Baking and baked until golden brown and crispy. You'll love them!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil
1 pkg. (16 oz.)
frozen GOYA® Chopped Spinach, thawed and drained
2 tbsp.
GOYA® Minced Garlic or 3 cloves garlic, minced
1 cup
diced plum tomatoes, about 2 tomatoes
¾ cup
thinly sliced red onion
½ cup
GOYA® Queso Fresco, crumbled
¼ cup
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
1
egg, beaten
1 pkg. (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Baking, thawed
2 tbsp.
finely chopped fresh parsley
Directions
Step 1
Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.
Step 2
Heat oil in large skillet set over medium heat; cook spinach and garlic for 2 to 3 minutes or until spinach starts to wilt. In small bowl, combine spinach mixture, tomatoes, onion, queso fresco and olives.
Step 3
Whisk egg with 1 tsp water. Arrange 12 Empanada Dough - Puff Pastry for Baking on prepared baking sheets. Divide spinach mixture evenly among pastry, leaving 1-inch border. Brush border with egg wash; fold border over filling, overlapping slightly and pinching to adhere. Brush egg wash along edges of tarts.
Step 4
Bake for 25 minutes or until pastry is golden and flaky; broil for 2 minutes. Garnish with parsley.
New from Goya
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