Mary McCartney's Red Onion, Peas and Spinach Tart Is 'Speedy Yet Nutritious'

“You use frozen puff pastry and then just add the toppings and bake. It’s perfect,” says the cookbook author and daughter of Sir Paul McCartney

Mary McCartney has a vibrant and easy dish to get you out of a winter slump.

“You use frozen puff pastry and then just add the toppings and bake. It’s perfect when you’re in need of something speedy yet nutritious,” says McCartney, a longtime vegan, of this recipe from her new cookbook Feeding Creativity.

Traditional puff pastry is layered with butter, but vegan dough is made with vegetable oils, which can be stored in the fridge — so no thawing needed.

“I wanted to come up with a recipe that looked inspiring, bright, and colorful," says the photographer, filmmaker and daughter of Sir Paul McCartney. "Crisp golden pastry topped with wilted spinach, sweet peas and red onion and seasoned with fresh lemon zest. It is bursting with color and flavor."

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Mary McCartney’s Red Onion, Peas and Spinach Tart

1 (13.2-oz.) sheet refrigerated vegan puff pastry (15x10-in.), (such as Jus-Rol)

1 Tbsp. unsweetened plant-based milk (such as almond milk)

2 tsp. olive oil plus 2 Tbsp., divided

1 large red onion, halved, and thinly sliced into half-moons (about 2 cups)

1 Tbsp. balsamic vinegar

¾ tsp. fine sea salt, divided

8 oz. fresh baby spinach

1 garlic clove, finely chopped

¼ tsp. freshly ground black pepper

1 cup frozen peas, thawed in boiling water and drained well

1 tsp. fresh lemon zest plus 2 tsp. lemon juice (from 1 small lemon)

1. Preheat oven to 375°. Roll pastry sheet out onto a large rimmed baking sheet (leaving parchment paper from package underneath). Fold over edges on each side to form a ½-inch border to hold in the filling. Whisk together milk and 1 teaspoon of the olive oil; brush mixture over base and edges of pastry.

2. Arrange sliced onions evenly over pastry, slightly overlapping. Drizzle onion with balsamic vinegar and 2 tablespoons of the olive oil; sprinkle with ½ teaspoon of the salt.

3. Bake in preheated oven until the pastry is crisp and golden, 25 to 30 minutes.

4. Meanwhile, heat remaining 1 teaspoon olive oil in a medium skillet over medium. Add spinach and chopped garlic; cook, stirring often, until spinach is wilted and just softened, about 2 minutes. Season with pepper and remaining ¼ teaspoon of salt. Drain any liquid.

5. Remove tart from oven. Arrange wilted spinach over onions and scatter peas over the top. Sprinkle with lemon zest and lemon juice. Slice and serve.

Serves: 6
Active time: 15 minutes
Total time: 45 minutes

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