Spinach and Cranberry Tart with Crispy Pecan Topping – Rachelle Béry

Ingredients

• 1 sheet store-bought pre-rolled puff pastry
• 1 tbsp olive oil
• 4 cups chopped fresh spinach
• 1 jar Vegan Touch cranberry & pecan vegan ricotta
• Salt and pepper, to taste
• <strong>For the topping:</strong>
• 1 shallot, finely chopped
• ½ cup panko breadcrumbs
• ¼ cup chopped pecans
• 1 tbsp maple sugar
• A few sprigs of chives, finely chopped