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TAKE A BREAK FOR LUNCH

Add colour and variety to your lunchbox with this collection of great-tasting, quick-and-easy dishes

spinach pesto tart with tomatoes, mushrooms & olives

By Philipp Ertl, exceedinglyvegan.comServes 3-4 | Prep 25 mins | Cook 25 mins

INGREDIENTS

Spinach pesto ingredients

• 60g (2oz) ground almonds

• 100g (3½oz) baby leaf spinach

• 2 tbsp nutritional yeast

• 2 tbsp extra virgin olive oil

• ½ tsp garlic powder

• ½ tsp salt

• pepper, to taste

Other ingredients

• vegan puff pastry sheet

• tomatoes

• mini portobello mushrooms

• pitted kalamata olives (or any black olives)

• mixed herbs

• ½ onion, finely sliced

METHOD

1 Preheat the oven to 180°C/ Gas Mark 4.

2 Take the puff pastry sheet out of the fridge (ideally it should be room temperature – admittedly I always forget this step and I don’t feel it makes much of a difference).

3 Put all the spinach pesto ingredients into a food processor with a very small amount of water. The less water the better as the puff pastry base will get soggy otherwise and nobody wants a soggy bottom (according to Merry Berry, formerly from The Great British Bake Off)! If you don’t have a food processor, you can use a blender.

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