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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.
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
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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