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Spinach and chorizo tart recipe

Spinach and chorizo tart recipe

10 ratings

Full of vibrant colours and flavours, this super-simple savoury tart makes for a super dinner time alternative. Golden puff pastry is the foundation for spinach, juicy cherry tomatoes, smoky chorizo and fresh basil to combine for a taste sensation that will be made again and again. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 565 calories / serving


  • 400g frozen spinach
  • 150g 50% less fat soft cheese
  • 375g pack ready-rolled lighter puff pastry
  • 150g cherry tomatoes, halved
  • 8 slices spicy chorizo
  • 2 tbsp olive oil
  • 15g fresh basil, leaved picked
  • 30g rocket leaves
  • ½ iceberg lettuce, shredded
  • 1 tbsp Free From green pesto

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    13g 65%
  • Sugars

    9g 10%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 54.4g Protein 16.8g Fibre 5.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet inside to heat up.
  2. Boil the spinach for 3-4 mins until defrosted. Drain and press out the excess water with the back of a spoon. Roughly chop, then mix with the soft cheese and some seasoning in a bowl.
  3. Unroll the pastry on its paper and score a 1cm border with a knife, not cutting all the way through. Spoon the spinach mixture into the centre and smooth out up to the border with the back of a spoon. Top with the tomatoes, cut side up, and the chorizo. Drizzle 1 tbsp oil over the filling and season with black pepper.
  4. Using the baking paper to help you, transfer the tart to the hot baking tray, keeping it on the paper. Bake for 20-25 mins until the tomatoes are soft and shrunken and the pastry is cooked through, golden and puffed. Scatter with the basil leaves. Whisk the pesto with 1 tbsp oil and 1 tbsp water, then toss with the lettuce and rocket and serve alongside the tart.

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