Spinach & St Tola Spring Tarte Soleil

Ingredients

For the pastry

Puff pastry (2 sheets)

1 egg whisked for egg wash

flour for dusting

For the filling

500 grams frozen spinach, defrosted

2 cloves of garlic minced fine or grated

1 tub of St Tola Divine or cheese of choice

Zest of one lemon

Salt and pepper

1 egg, beaten for egg wash

 Cáis Na Tíre, grated, for sprinkling on top

Sesame seeds for sprinkling (optional)

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.