This is a cracking quick mid-week dinner. We have it after I’ve been at work and the kids in childcare so we tend to just eat it on its own, but a potato salad would be awesome with it and a big leafy salad too. (It’s also brilliant for picnics). Doesn’t take too long to make and minimal cooking required, plus it’s so easy to chop and change the ingredients to your tastes.
- 1 Pack of puff pastry, left at room temperature for 20 minutes.
- Glug of olive oil
- 1 red onion, finely sliced
- Thyme leaves
- Big squeeze of tomato puree (or pesto, or both!)
- Big handful of spinach (You can use the spinach as is, but I tend to use the pre chopped frozen stuff, for one it is cheaper, but also because my kids are more likely to eat it)
- About three large flat mushrooms, sliced
- Cheese. I use a mixture of mozzarella and Gorgonzola, but grated mature cheddar is nice too. How much you use is up to you, I’m very generous with mine. Generally, enough for a thin covering.
Preheat the oven to 200C. Roll out the pastry into a big rectangle, move onto a baking sheet. Sweat the onion in a saucepan with a bit of oil and the thyme leaves until the onion is soft. Meanwhile, spread the tomato puree or pesto onto the pastry, leaving about 1cm of pastry plain around the edge.
Add the onions on top and spread. Add the spinach, lay the mushroom on top and sprinkle the cheese all over.
Cook for about 15/20 minutes or until the pastry is golden brown and the cheese is bubbling.