Tomato, Feta And Spinach Galettes
|Frozen spinach||250 Gram, thawed|
|Puff pastry sheets||2 (Ready Rolled)|
|Pesto||80 Milliliter (1/4 Cup, Bottled)|
|Soft feta cheese||200 Gram, crumbled|
|Finely chopped fresh basil||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||250 Gram, halved|
|Coarsely grated parmesan cheese||1⁄4 Cup (4 tbs) (20 Gram)|
|Cracked black pepper||1 Teaspoon|
Drain spinach then, using hands, squeeze excess liquid from spinach; chop roughly.
Oil 2 oven trays; place 1 sheet of pastry on each.
Fold edges of pastry inward to form 1 cm border; pinch corners of bases together.
Divide pesto between bases; spread evenly to cover base.
Top each with spinach, cheese, basil and tomatoes; sprinkle with cheese and pepper.
Cook in very hot oven about 15 minutes or until crisp and browned lightly.