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Spinach, Fresh Cheese, and Tomato Sauce Lasagna

ingredients serves 6 750g fresh spinach. 3 spring garlic cloves. 400g fresh cheese. salt. 100ml extra virgin olive oil. 400g béchamel sauce. 24 lasagna sheets. 80g grated Parmesan cheese. for the béchamel: 40g butter. 1 tablespoon extra virgin olive oil. 40g flour. 500ml milk. ground black pepper. salt. for the tomato sauce: 600g ripe tomatoes. 2 garlic cloves. 1/2 teaspoon sugar. salt. oregano. 3 tablespoons extra virgin olive oil.   preparation Start by washing the spinach well. Blanch it quickly in boiling water, then drain and chop it up into smaller pieces. Take the fresh cheese and mash it with a fork—don't make it too smooth, leave some texture to it.   In a pan with the olive oil, sauté the spinach—make sure you've squeezed out as much water as possible—along with the spring garlic, chopped into small pieces. Take the spinach off the heat and fold in the mashed cheese while everything's still warm. Now for the tomato sauce : Wash, peel, and chop the tomatoes. Sauté...

Crispy Apple Puff Pastry Tart




ingredients

  • 2 round sheets of puff pastry.
  • 500g apples (whichever variety you like best).
  • juice of 1/2 lemon.
  • 75g sugar.
  • 1 knob of butter.

you'll also need:

  • sugar moistened with a few drops of water.
  • 1 egg yolk and 1 tsp milk.

preparation

Peel the apples, remove the cores with the seeds, and slice them thinly.
Put them in a bowl and toss with the lemon juice and sugar...
Lay out one sheet of puff pastry on a baking tray lined with the same paper that the pastry came wrapped in — no need for a special pan.
Spread the apples on top, leaving about 2 cm all around the edge. Dot the butter, cut into very small pieces, over the apples...
Lay the second sheet of puff pastry over the apples and trim it about 1 cm smaller than the bottom one (save the trimmings).
Using your fingers or a fork, press the two layers together around the edges, then brush everything with the egg yolk mixed with 1 tablespoon of milk.
With the leftover scraps, make a little rope or braid and press it all around the edge...
Moisten the sugar and sprinkle it over the top of the pastry...
and pop it in the fridge for at least 30 minutes.
Heat your oven to 200°C, top and bottom heat.
Bake for 30 minutes.
Without taking the tart out of the oven, cover it with aluminum foil or parchment paper, lower the temperature to 150°C, and bake for another 30 minutes.
Take it out of the oven and set the tart on a wire rack to cool.
You can eat it at room temperature or cold from the fridge...
There won't be a crumb left...

I hope you enjoy it!

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