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Spinach and Feta Tarte Soleil

Spinach and Feta Tarte Soleil


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When you need an impressive appetizer that you can “casually whip up" for friends (or bring to your friend's cousin's parents' house on Thanksgiving), buy a box of frozen puff pastry. Roll the sheets into rounds, create a pocket of spanakopita-inspired filling, then put your arts and crafts skillz to work. Don't worry if your tarte looks a little wonky going into the oven: Once it emerges, we guarantee that everyone will want to take a picture, even if it means waiting a few more minutes to start tearing off those cheesy, buttery twists. And that mini circle that's leftover in the middle? Consider that a chef's treat. When you're buying puff pastry, the two most common brands are Dufour and Pepperidge Farm. Either is fine, and both boxes come with two sheets of pastry.

Steps

  1. Ideally, you’ve defrosted your 1 17.3-oz. package frozen puff pastry for at least 8 hours in the fridge. But if you haven’t, take the 2 rolled-up sheets out of the box and place on a parchment-lined baking sheet. Don’t unfold yet or they’ll crack. Set a timer for 10 minutes, flipping rolled-up sheets halfway through. If, after 10 minutes, they’re pliable enough, unfold, separate with a sheet of parchment, and chill. If not, wait another 5 minutes. Puff pastry goes from stiff to flabby and sticky in a matter of minutes, so you want to be careful.

  2. Cut one slit in 2 10-oz. packages frozen spinach. Place both packages on a large, microwave-safe plate, then microwave until thawed, 8–10 minutes. (If you remembered to thaw your spinach in the fridge, you can skip the microwaving step.) Open packages carefully and drain in a fine-mesh sieve. Set aside until cool enough to handle.

  3. While spinach cools, finely chop 2 scallions and transfer to a medium bowl. Finely chop 2 Tbsp. dill and add to bowl. Crumble 2½ oz. Greek feta in brine into small pieces (no bigger than dried chickpeas) and add to bowl. Grate in 2 garlic cloves and zest of 1 lemon. Season with 1 tsp. kosher salt and ¼ tsp. black pepper.

  4. Transfer spinach to a dish towel and squeeze over the sink—you want to get rid of excess moisture that'll make your pastry soggy. You’ll be surprised by how little spinach is left, but that’s okay. Chop and add to bowl with scallion mixture.

  5. Stir to combine, making sure to break up any spinach clumps. (You should have 2½ cups spinach mixture, in case you’re measuring.)

  6. Time to assemble! Find a round object that’s 10–12" in diameter (the larger, the better). We used the lid of a large Dutch oven, which is 11". Place one of the pastry sheets, still on parchment, on a work surface or large cutting board. Dust lightly with flour, both over and under. Roll it out, rotating parchment 90° (so you’re rolling in all directions) and dusting with flour if pastry sticks, until it’s at least 1–2" larger than your round object.

  7. Place round object over pastry, press to indent, then use a sharp knife to trace the circle. Set aside the excess pastry (save it for now; if your pastry tears, you can use a scrap to patch it up!). Transfer pastry round, still on parchment, to a baking sheet. Chill while you repeat with the second sheet of pastry.

  8. Crack 1 large egg into a small bowl and beat to combine with a fork. Brush egg wash all along circumference of one pastry round (this will seal the two pieces of pastry together); reserve remaining egg wash for later. Spread spinach mixture over, leaving a ½" border. Place second round of pastry on top (if you’re having trouble moving it, fold it into quarters, then unfold on top of the spinach) and press gently to seal. Using a small cup or shot glass (2" in diameter), make an indent in the very center. Your pastry might be slightly warm by now. If so, chill 10–20 minutes.

  9. Once pastry is cool, transfer the whole set-up, parchment and all, to a work surface. With a chef’s knife, cut pastry into 4 quadrants, stopping when you reach the center circle. Cut each quadrant in half, then in half again, so that you have 16 spokes. Transfer tarte with parchment back to sheet tray. (We’re doing this so that you can make sharp cuts and avoid transferring a delicate item.)

  10. Working with one spoke at a time, pull gently away from the center (to extend the length of each piece), then twist to expose the spinach insides. Aim for three or four twists. Nudge them around to distribute evenly. Freeze until cold, 10–15 minutes.

  11. Meanwhile, place a rack in middle of oven; preheat to 400°. Brush tarte all over with reserved egg wash; season with salt and pepper. Bake tarte until risen and well browned all over, 30–35 minutes.

Reviews SectionI would definitely make this again but I would use less lemon next time. I used a small one but the lemon zest was still over-powering to the dish. It turned out to be pretty simple overall. I was afraid that despite my familiarity with puff-pastry, it would still come off as a PinterestFail but it did not. I also should note I used about a bag and a half of fresh baby spinach instead of the frozen kind, doing a quick saute/steam to cook/wilt the leaves before wringing them out. Also note, the directions seem to call for moving the pastry back and forth more than I thought necessary. I rolled the first disk out on parchment and moved to my sheet pan. The second one I rolled out and placed on top. I made my cuts and twists right in place on the sheet pan and then put it in the freezer. I'm not sure why they complicated things unless you would be fearful of making any cuts on top of the parchment on your sheet pan.kimberlystewardNew Hampshire05/13/20During these trying times (Covid-19) I wanted to make something fun to have along with a Greek salad and this certainly fit the bill. I was a bit restricted on having all of the ingredients needed, but managed. I had no lemon, so some dried lime peel, rehydrated in a teaspoon of bottled lemon juice had to do. As well there were no scallions in the pantry so some very finely chopped onion would have to do. Lastly i added some toasted pine nuts because it just felt right. Next go around I may incorporate some basil. Kinda Greek meets Italian. Can’t help it I’m Swiss/Italian! The entire thing went better than planned and I want to tell everyone don’t be scared if it looks less than perfect during preparation. Mine actually looks better that the pictures here. It’s a great recipe to add some fun and peace to a trying time. Take care ya’ll ......This was a hit at adult birthday party. It was a sunny tarte on a winter night..It’s a work of art, so take your time and watch the temperature. I sprinkled sesame seeds on top. Used a round pizza pan for ease in transport to party. Definitely do again.AnonymousRockville Maryland01/19/20Delicious and very nice for a dinner party setting.AnonymousColumbia, SC01/11/20This was unbelievably delicious and so much easier than I anticipated. Like others, I'm now dreaming about other fillings that would work well with this method...so many possibilities!Thanks for giving me a new go-to to bring to gatherings! Easy AND impressive-looking? THE BEST!I will say, though, the first time I made this, with puff pastry by Dufour...the package definitely only had one sheet of puff pastry in it. I made it work, made a smaller round, and used the leftover pastry for a little...side...rectangle. STILL GREAT.Trader Joe's has puff pastry right now and it was a full $8 cheaper than the Dufour one I got at my little local grocery. Taste-wise, the exact same, and size-wise...well, there were two sheets. :DThis looks great, tastes great, and makes people think you did a whole bunch of work.Thanks again, Bon Appetit!BeanieMSUDetroit, MI12/10/19This was fkn awesome. I made the filling a few days prior. Was a bit more lemony than I expected it to be, and quite a rich(?) taste from the spinach. I'm curious about other greens/fillings for this twist method. It's so beautiful.I think this would be best eaten straight out of the oven, but it was still good at room temp and even straight from the fridge. Also reheated on hot baking sheet for a few min and in the microwave successfully.Sheet pastry truly is a gamechanger!seymourkittyPortland12/04/19awesome crowd-pleaser! also really simple, saved the center circle for the chef :)If I freeze it overnight do baking times change?AnonymousCamden, maine11/23/19Easier than I expected, especially the twisting part, and it turned out as beautiful as promised. It certainly didn't disappoint in flavor and texture, either!AnonymousSan Jose, California11/17/19Very impressive recipe! Fast, yummy, and so pretty! Taste your feta, you might not need extra salt. Save the spinach liquid to add it in soups. I also coiled the remaining dough and placed it in the corners of the tray. I forgot to freeze the assembled tarte and it got a little too brown, but still tasty AF.AnonymousNew York11/17/19To the two commenters below, yes! Go ahead and freeze it and bake it later. Wrap it up so that it doesn't get funky from the freezer, then do the egg wash right before you're ready to bake.Like the previous person, I'm wondering, can you assemble this, freeze it and then bake later?Loved this recipe, so did my guests! Wondering if I can make this ahead of time and keep in the freezer to bake 2 days later?

Spinach Feta Pockets

Preheat oven to 400. Using a colander and paper towels, squeeze excess water from frozen spinach. Add ½ tablespoon olive oil to a skillet over medium heat and cook onion until soft and translucent let cool.

In a bowl, combine spinach, onion, feta, garlic and salt and pepper. Beat 1 egg in a separate bowl and add to spinach mixture.

Cut puff pastry sheets into 3 equal strips, and then cut strips into 3 equal squares for a total of 18 squares. Place squares into muffin tins, pressing into bottom and sides but leaving the corners pointing up. Add spinach filling into each cup and then twist corners of puff pastry together to form a pocket. Beat remaining egg in a bowl and brush tops of pastry pockets with egg wash.

Bake until puffy and golden brown, about 20 minutes. Let cool and use a knife to loosen spinach pockets from tins.


What is a Tarte Au Soleil?

A Tarte au Soleil is a fun French appetizer made with a savory filling and puff pastry. The pastry is sliced and twisted to create a large rounded tart that once baked, resembles a giant sun. Hence the name "sun tart". My French relatives say it originated in the South of France where sunshine and pesto sauce are both plentiful!

It's served as a savory nibble during the French cocktail hour, or Apero, as it's affectionately called in France, which can go on for several hours! So having something filling to nibble on is always a great idea!

Despite its impressive design, it's actually quite easy to make! All you need is some store-bought puff pastry and jarred pesto sauce. Seriously that's all there is to it folks! It all comes down to slicing and twisting the pastry sheets.

This is why I love puff pastry recipes for the holidays! It does all the work for you and can make the simplest recipes into something so fancy! For a similar wow factor with puff pastry try my French Apricot Pastries, or my Mini Ham and Cheese Croissants or my French Apple Pastries for Christmas morning breakfast.


Tarte Soleil Sun Tart with Spinach and Ricotta

Ingredients

  • ▢ 2 pizza dough round shape
  • ▢ 400 gr fresh baby spinach
  • ▢ 1 large onion 200 gr
  • ▢ 500 to 750 gr ricotta
  • ▢ 1 tablespoon olive oil
  • ▢ 2 tablespoons poppy seeds or sesame seeds
  • ▢ Italian dried herbs Tomato, Oregano and Basil…
  • ▢ salt
  • ▢ 1 beaten egg

Instructions

Notes

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Why not make a &lsquospare&rsquo pie and freeze it for another time? Simply assemble it as if you were cooking it immediately, but don&rsquot brush over the top layer of pastry with oil. Wrap all around the baking pan tightly with plastic wrap and/or aluminium foil, and store in the freezer for up to 3 months.

When you&rsquore ready to cook your delicious spanakopita, brush a little olive oil over the top. Then cook from frozen, adding about 10 minutes on to the cooking time.

For another quick and simple lunch for yourself or guests, try this delicious zucchini slice. It isn&rsquot quite a quiche, it isn&rsquot quite a pancake, and it isn&rsquot quite cornbread. It&rsquos an absolutely delicious something between the three!


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A traditional soft bread found in Provence – fougasse – is the inspiration for the walnut and blue cheese tarte soleil (a puff-pastry tart) recipe. The tart is best served hot or at room temperature. Petra Carter, the founder of le Pistou Cookery School in Uzès, made this version with cheese and walnuts. However, you can adjust the fillings to suit your taste, or what you have on hand.

Fougasse is a spongy bread made with white flour, yeast and olive oil and finished with savoury or sweet toppings. Savoury toppings might include pork rind, onions, olives, anchovies or cheese. On the sweet side fleur d’oranger (orange blossom water) and sugar, or honey and nuts. Often the fougasse dough is cut before baking. The slashes once baked make the final result looks like an oversized kernel of wheat. This bread is southern France’s version of Italian focaccia.


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Tuna Fishcakes in a Tomato Sauce

Today is the day before moving day and I needed to eat dinner but I also wanted something easy and chilled. I decided to make tuna fishcakes/kebabs because they're super easy and I've been enjoying them for years. I won't make this a long post because one is exhausted from carrying boxes all week long lol.

Have a great evening everyone and please do make these, they are so nutritious and wholesome. We made a mash potato side dish which fit perfectly with this main meal.

Recipe: Tuna fishcakes

Type: Normal

Ingredients:

1 can of Indian style tomatoes

3-4 slices of bread- dipped in water

In a bowl combine the tuna, eggs, spices, chopped coriander and bread (crumbed), stir everything together until it is well combined.

Heat a large pan with olive oil, once warmed up, form round balls out of the tuna and place them in the pan with some space in between.

Fry until both sides are nicely browned.

Remove the fried fishcakes and add in the tomatoes, warm the sauce up and then place the fishcakes on top and enjoy.


Watch the video: Beths Tarte Au Soleil


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