Preheat oven to 400 degrees. Working on a well-floured work surface, roll out the defrosted puff pastry sheet into about a 16" x 10" rectangle, or a large square, whatever you want. Transfer to a lined baking sheet and, using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Then, using a fork, pierce the dough all around in the center, (not the edges). Bake the pastry dough until golden, for about 12 to 15 minutes.

Remove the pastry shell from the oven, let it sit for few minutes, pressing down the slightly puffed up tart if needed with a spoon and then spread on the dijon mustard, sprinkle on the shredded cheese to cover the top and then top with the fresh spinach.

Bake for about 10 to 12 minutes, or until the cheese is melted and the spinach is nicely wilted. Remove from oven and let cool for just a few minutes. Top with more fresh spinach and the mache rosettes and strawberries. Sprinkle on hemp seeds and drizzle on some balsamic glaze. Slice and serve while warm. Enjoy!