Puff pastry tart with spinach, Gorgonzola and beetroot

Ingredients for 4 servings:

• 1 portion of puff pastry, rolled out to the size of the pan
• 100 g spinach
• 250g Gorgonzola
• 2 small beetroots, pre-cooked
• 30 g walnuts, finely chopped
• 1 bunch of thyme
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Bring salted water to a boil and blanch the spinach. Line the dish with baking paper and line the puff pastry with it, folding the edges to make it more stable. Prick the puff pastry with a fork and pre-bake for 15 minutes at 200°C (top/bottom heat). In the meantime, finely chop the spinach. Cut the Gorgonzola into small cubes and mix in a bowl with the spinach and thyme. Thinly slice the beetroot and let it drain slightly on kitchen paper. Roughly chop the walnuts. Spread the spinach and Gorgonzola filling over the pre-baked puff pastry, scatter the beetroot and nuts on top, and bake for another 10-15 minutes at 200°C (400°F).