Pastry Garden Tart

Name: Pastry Garden Tart
Prep time: 35M
Total time: 70M
Yield: 12 Servings
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 1 pkg. Chopped Spinach; 2 tbsp. Minced Garlic; 1 cup diced plum tomatoes, about 2 tomatoes; ¾ cup thinly sliced red onion; ½ cup Queso Fresco; ¼ cup Manzanilla Spanish Olives Stuffed with Minced Pimiento; 1 egg, beaten; 1 pkg. Empanada Dough-Puff Pastry for Baking; 2 tbsp. finely chopped fresh parsley

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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® <a title="Queso Fresco" href="https://www.goya.com/en/products/queso-fresco/" data-udi="https://goya.com/en/products/queso-fresco">Queso Fresco</a> and GOYA® <a title="Manzanilla Olives Stuffed with Minced Pimientos" href="https://www.goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/" data-udi="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos">Manzanilla Olives Stuffed with Minced Pimientos</a>. The mixture is then placed on top of GOYA® <a title="Empanada Dough-Puff Pastry for baking" href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a> and baked until golden brown and crispy. You’ll love them!

Total Time

70m

Prep Time:35m

Yields:12 Servings

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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 Spanish Olives Stuffed with Minced Pimiento, sliced

egg, beaten

1 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

2 tbsp.

finely chopped fresh parsley

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Directions

Kitchen View

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.