Greens and Feta Tarte Soleil
by Max La Manna
Inspired by the flavours of a Greek spanakopita, this pastry centrepiece takes a little time to pull together – but is so worth it. You can use any combination of leafy greens.
Method
Based on 4 servings, adjust as needed.
Step 1
In a large mixing bowl, combine the sliced leafy greens, herbs, spring onions, lemon zest, feta, walnuts, garlic, a generous pinch of salt and black pepper and stir well to combine until it’s a thick, spreadable paste. Set aside. .
Step 2
Place one of the pastry sheets on a lightly floured work surface (or still on its paper) and dust lightly with flour on both sides to keep it from sticking. If necessary, roll it out, but don’t make it too thin. Place a plate, around 22cm diameter, on top of the pastry and use a knife to cut around it. (Wrap and chill the leftover pastry to use in another recipe.) Lift the pastry circle onto a baking sheet, cover with a clean dry tea towel and chill. Repeat with the second sheet of pastry and chill them both for about 10 minutes
Step 3
Spoon the filling onto one of the pastry circles, leaving a 1cm border all the way round. Mix the olive oil and milk together and brush around the edge of the pastry. Cover with the second pastry circle, and use your fingers to gently press and seal the two pieces of pastry together.
Step 4
Now you’re going to create the soleil part of your tart! Gently press a small glass (about 5cm diameter) in the middle of the pastry. Using a large sharp knife, cut the pastry into quarters – but stop at the indent the glass made in the middle. Then cut each quarter into quarters, to make 16 ‘sun rays’. Chill for 10–15 minutes
Step 5
Gently lift up one ‘sun ray’ and twist it over 3 times. Bring the outer edge of the pastry roughly back to where it started. Repeat all around your sun. Chill again for 10–15 minutes.
Step 6
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. 7 Brush the pastry with a little more of the olive oil and milk wash, sprinkle with salt and black pepper and bake for about 35 minutes, until the pastry is a deep golden brown. Serve hot or at room temperature.
- Ingredients
- Based on 4 servings
-
2tbsp Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
60g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
Ground Black Pepper to taste 1x Sainsbury's Coarse Ground Black Pepper 45g -
280g Mixed Leafy Greens, roughly chopped (e.g. spinach, kale, rocket, lettuce, pak choi) 1x Sainsbury's Greens 500g -
30g Walnuts, roughly chopped 1x Sainsbury's Walnuts, Halves 100g -
2tbsp Fresh Dill, chopped 1x Sainsbury's Bunched Dill 20g -
2tbsp Fresh Mint, chopped 1x Sainsbury's Fresh Packed Mint 30g -
3 Spring Onions, thinly sliced 1x Sainsbury's Spring Onions Bunch 100g -
1 Lemon, zest of 1x Sainsbury's Lemons -
2 Garlic Cloves, grated 1x Sainsbury's Garlic -
2 Puff Pastry Sheets 2x Sainsbury's Sheet Puff Pastry x1 320g -
2 tbsp Plain Flour, for dusting 1x Sainsbury's Plain Flour 1.5kg -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml