Calling all bakers. Or any adventuresome cooks. I saw a picture of this in Bon Appetit and couldn’t wait to try it. I’m so glad I did. It was great fun to make, it turned out perfectly the first time and tastes every bit as good as it looks.
It may look like too much spinach filling, but in the end, it will be just the right amount. I hope the pictures tell the story.
I should have polished my copper lid for this shot. This lid is 11”, the perfect size to fit the rolled out pastry.
Cut around the circle with a sharp knife.
Brush the edges of the dough with an egg wash. This will help seal the top top sheet together.
Spread the spinach to within 1/2 to 1-inch of border.
Using a shot glass or small glass (2” in diameter) make an indent in the center. Using 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 sppokes.
Working with one spoke at a a time. pull gently away from the center, then twist to expose the spinach insides. Aim for 3 to 4 twists.
Tarte Soleil ready to bake.
Tarte Soleil aka Sunshine Tarte with Spinach and Fets.
1 17.3-oz. package frozen puff pastry (2 sheets), defrosted in the fridge for at least 8 hours
2 10-oz. packages frozen spinach, defrosted, squeezed in a towel until very dry
2 scallions, (about 4 tablespoons)
3 Tbsp. dill
2 1/2 oz. Greek feta in brine, crumbled into small pieces (about 2/3 cup)
2 garlic cloves, crushed
Grated zest of 1 lemon
1 1/4 tsp. kosher salt, plus more for topping
1/4 tsp. freshly ground black pepper, plus more
All-purpose flour (for rolling)
1 large egg
To make filling: Chop spinach and put into a medium bowl. Add scallions, dill, feta, garlic, lemon zest, salt and pepper. Stir well, making sure to break up any clumps of spinach.
To roll pastgry: Choose a round object like the lid of a Dutch oven that is about 10 to 11-inches. Flour a sheet of parchment well. Place one sheet of pastry in the center. Using a lightly floured rolling pin, roll pastry so it is 1 to 2-inches larger than the object. Rotate parchment as you roll so pastry is thinner in all directions. Place round object over pastry, press to indent, then use a sharp knife to trace the circle. Set aside the excess pastry to patch any pastry tears. Transfer pastry round, still on parchment to a flat baking sheet. Chill while you repeat with the second sheet of pastry.
Crack the egg into a small bowl and beat to combine with a fork. Brush egg wash all along circumference of one pastry round, reserve remaining egg wash for later. Spread spinach mixtgure over, leaving a 1/2 to 1-inch border.
Set second round of pastry on top and press edges gently to seal. Move tarte with parchment to a work surface.
Cutting tarte: Using 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 you have 16 spokes. Transfer back to baking sheet.
Twisting spokes: 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 3 or4 twists. Nudge them around to distribute evenly.
Freeze: Freeze until cold, 10 to 15 minutes.
To prepare ahead: Tarte may be frozen overnight, well covered.
To bake: Preheat oven to 400 degrees. Brush tarte all over with reserved egg wash; season with salt and pepper. Bake until risen and well browned, 30t o 35 minutes.
