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[Recipe developed and served at Savour New Zealand]
Serves 8
 2 sheets pre rolled puff pastry
8 Tablespoons tomato paste
1 bunch spinach, stems removed and wilt
1 punnet of crunchy bean combo
3 tomatoes, sliced
250g feta cheese, sliced
Freshly ground black pepper
1 egg, beaten
1 punnet of Nature’s Offer red cabbage and broccoli sprouts or Sun Sprout broccoli sprouts
Extra virgin olive oil
Preheat oven to 200C. Cut each sheet of pastry into 4 squares. Place on a greased baking sheet. With a small pointed knife, score a square 2cm in from the edge of each pastry, being careful not to cut right through to the bottom. This will puff up and create an edge to the tart. Spread each pastry with tomato paste keeping within the scored edge. Top with small amount of wilted spinach followed by a good tablespoon of crunchy sprouts, two tomato slices and finally feta cheese. Sprinkle with pepper and brush pastry edge with beaten egg. Bake in oven 15 minutes until puffed and golden. Serve with a small pile of sprouts on the top of each tart and drizzle with a little olive oil.
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