Puff Pastry Pesto Tart

To make the pesto:

1. Pop the spinach into a sieve, and pour a little boiling water over leaves until they wilt. Once the start to wilt leave them for a couple of minutes to cool.

2. Add the spinach into a food processor, along with the rest of the ingredients listed, then just blitz it until smooth.

To make the pastry:

1. Allow the pastry to come to room temperature, once it does carefully unroll it.

2. Use a knife to gently score a line into the pastry one centimeter from the edge, brush the outer pastry with a little plant milk.

3. Use the back of a spoon to evenly spread the pesto on the rest of the pastry.

4. Thinly slice the tomato and red onion, then alternately layer them on top of the pesto.

5. Sprinkle over a pinch of salt and pepper, then finally sprinkle over the herbs.

6. Bake at 220ºC/200ºC fan assisted/400ºF for 25 minutes. Remove the tart from the oven a couple of minutes before it is done to sprinkle over a few spinach leaves, then return to oven (this is optional). Then slice, serve and enjoy.

Extra tip: If you prefer you can use shop-bought pesto, most supermarkets carry vegan pesto. It will be in the free-from section.