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Strawberry Salad Tart

Yes, I put dijon mustard on here. Try it! So good!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer or Main
Servings: 6
Author: Hip Foodie Mom

Ingredients

  • one sheet frozen puff pastry defrosted
  • 1 to 2 tablespoons dijon mustard
  • 1 heaping cup shredded mozzarella and provolone cheese blend + more cheese if desired
  • 1 to 2 cups fresh spinach + a handful more
  • 1/2 cup mache rosettes
  • 1/2 cup fresh strawberries sliced
  • hemp seeds
  • balsamic glaze

Instructions

  • 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!