Tart & Pie
Ingredients
Method
- Preheat oven at 200 C
- Sautee spinach with a glug of olive oil for about 10/15 minutes in medium heat to remove moisture. Set aside to cool and squeeze out any excess moisture. Lightly chop up the spinach.
- In a medium bowl mix together all the filling ingredients with the spinach and set aside.
- Place down parchment paper and slightly dust with flour. Unfold puff pastry sheets onto the floured parchment and roll out slightly.
- Using a large dinner plate and a sharp knife to cut the pastry into rounds. Chill first cut circle while you repeat with the second sheet of pastry.
- Place first pastry round and parchment on sheet tray.
- Brush egg wash all along circumference of the first pastry circle; reserve remaining egg wash for later.
- Spread the filling evening over the first pastry round, leaving a 2 cm border.
- Place second round of pastry on top and press gently around the edges to seal.
- Using a small cup or shot glass of approx. 5 cm of diameter, make an indent in the centre.
- With a sharp knife, cut pastry into 4 quadrants, stopping when you reach the centre circle indentation. Then, cut each quadrant in half, then in half again, so you have 16 segments.
- Working with one segment at a time, pull gently away from the centre slightly, then twist once or twice, whatever you prefer or what your filling allows.
- Brush tarte all over with reserved egg wash; sprinkle centre with sesame seeds and Cais Na tire
- Place on middle shelf and bake until well browned all over, 15-30 minutes.
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