INGREDIENTS
- Two sheets of puff pastry (20 x 20 cm)
- 400 g of fresh spinach or 300 g of frozen spinach
- 200 g of crumbled goat cheese
- 1 egg (to paint the puff pastry)
- 75 ml of liquid cooking cream (optional)
- Extra virgin olive oil
- Salt
Preparation
- The first thing to do is to prepare the filling. To do this, put the spinach in a frying pan and sauté it with a little olive oil. When it is cooked and you want a little more creaminess, add the cream and let it reduce over medium heat.
- Let the filling rest while you prepare the puff pastry.
- Roll out the puff pastry and cut it into four pieces, eight squares in total, about 10 cm x 10 cm. Reserve four of them (the bases) and with the others make small cuts between them to form the lattice that will decorate the top. If you click here, you can see how to make the cuts. Next, just stretch the dough a little to open the «windows» of the lattice.
- Cut the goat roll into four slices and place a generous amount of spinach filling and a slice of goat cheese in the four squares that form the base, leaving the edges free.
- Brush the edges of the bases with the beaten egg and cover them with the lattice pastry, pressing well to seal them, and brush all around again with the beaten egg.
- Bake at 180ºC for about 20 minutes or until the dough is golden brown. Serve hot.
WHAT TO SERVE THE PUFF PASTRY WITH SPINACH AND GOAT CHEESE?
This crispy and creamy puff pastry tart with spinach and goat cheese is a great first course. These individual tartlets with a steak make a very complete meal and are an ideal recipe for any occasion.
