A burst of savoury sunshine for the New Year
Happy New Year to you all. To celebrate I made this extraordinarily visual sunshine pastry filled with the flavours of cheese and spinach. To me it radiates optimism for a new year that I hope will be full of laughter, love and happiness .
I first tried this dish in Zürich, where my niece Vera and her partner Martin , both keen food lovers, introduced me to it. It's not hard to make if you buy the puff pastry ready-made. I love the goats cheese/spinach combination, but you can use your imagination to change the fillings ( different cheeses, herbs, anchovies or tomato ) much like you can change the toppings on a pizza. It is perfect as a lunch dish, served with a salad , or served with aperitivi before dinner.
- Ingredients
- 2 sheets of very good butter puff pastry
- 1 teaspoon toum, garlic paste ( see previous blog)
- 200 gr frozen, choppedd spinach
- 250 gr soft goats cheese
- 3 tablespoons grated parmigiano
- salt and pepper to taste
- 1/2 teaspoon chilli flakes
- 1 organic egg yolk for glazing
pre heat oven to 200˚
cut the pastry sheets into 2 big circles
spread the toum on one of the pastry sheets
brake up the goats cheese and spread it on the pastry with salt, pepper and chilli
now the spinach, and parmigiano
cover it with the second sheet of pastry, pressing down gently
with a knife make incisions, leaving a 8 cm circle in the middle
twist every segment
paint the pastry sun with the egg yolk
bake in the oven for about 15 minutes or until golden brown
