Pregnancy App Article: "Recipe of the week"

Week 9
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Recipe of the week
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What's for dinner?
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It’s important to keep iron levels up in early pregnancy as your stores are being depleted, but that doesn’t have to mean steak and a pint of Guinness. Try this iron-rich vegetarian recipe for Courgette, Spinach and Pesto Tart.

Ingredients
  • 500g frozen puff pastry
  • Pesto - homemade or shop bought
  • 1/2 bag baby spinach
  • 1 large courgette sliced into fine discs
  • 1 handful pine nuts
  • Parmesan, grated or shaved

Method
  • Defrost the pastry according to packet instructions (this usually means taking out of freezer 2-3 hours before)
  • Preheat oven to 200°C/180°C fan
  • Roll out pastry to a rectangle to fit a large baking tray
  • Lightly oil baking tray with olive oil
  • Place pastry onto the tin
  • Spread 2-3 tbsp of pesto onto the pastry; enough for a thin layer. Leave 2cm round the edge of the pastry.
  • Put spinach on top of pesto, then courgette. Remember the spinach will reduce dramatically in volume so pack as much on as you can.
  • Sprinkle over pine nuts and season with black pepper.
  • Place in the oven and cook for about 30 mins or until pastry is golden, courgette has softened and spinach has wilted.
  • Sprinkle Parmesan over the tart about 5 mins before taking out of oven, or put on just before serving, depending on preference
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Share your vitamin-rich meals
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