Pastry Garden Tart

Pastry Garden Tart
Pastry Garden Tart

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Prep time


Total time

1h 10m




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La Cocina Goya

Make this Pastry Garden Tart easily at home and enjoy its delicious flavor. This flaky treat is filled with the fresh flavors of spinach, combined with tomatoes, onion, crumbled GOYA® Queso Fresco and GOYA® Manzanilla Olives Stuffed with Minced Pimientos. The mixture is then placed on top of GOYA® Empanada Dough-Puff Pastry for Baking and baked until golden brown and crispy. You'll love them!

  • Ingredients
  • Directions

1 pkg. (16 oz.)

frozen GOYA® Chopped Spinach, thawed and drained

2 tbsp.

GOYA® Minced Garlic or 3 cloves garlic, minced

1 cup

diced plum tomatoes, about 2 tomatoes

¾ cup

thinly sliced red onion

½ cup

GOYA® Queso Fresco, crumbled


egg, beaten

2 tbsp.

finely chopped fresh parsley


Kitchen View

Step 1

Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.

Step 2

Heat oil in large skillet set over medium heat; cook spinach and garlic for 2 to 3 minutes or until spinach starts to wilt. In small bowl, combine spinach mixture, tomatoes, onion, queso fresco and olives.

Step 3

Whisk egg with 1 tsp water. Arrange 12 Empanada Dough - Puff Pastry for Baking on prepared baking sheets. Divide spinach mixture evenly among pastry, leaving 1-inch border. Brush border with egg wash; fold border over filling, overlapping slightly and pinching to adhere. Brush egg wash along edges of tarts.

Step 4

Bake for 25 minutes or until pastry is golden and flaky; broil for 2 minutes. Garnish with parsley.

New from Goya

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