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Phyllo Pastry, Spinach and Artichoke Stacks (Vegetarian)

Everything's green except the phyllo pastry, which gives the whole thing a lovely crispy touch. Ingredients phyllo pastry sheets. artichokes. fresh spinach. 2 spring onions. green peppers. salt. extra virgin olive oil. Preparation Cut the phyllo sheets into circles, brush both sides with olive oil, and place them in the oven two at a time on parchment paper at 180°C. They cook very quickly, so keep an eye on them. Take them out and set aside. Once they're baked, you can store them covered in a metal tin for 3 to 4 days. Clean and cut the artichokes into small pieces. Keep them in cold water with chopped parsley to stop them from turning brown. Clean the spinach and blanch it in salted water. Cool it down, squeeze out the excess water, and chop it into small pieces. Chop the spring onions and fry them in a pan with olive oil along with the artichoke pieces. Add salt, and when they're halfway done, toss in the spinach. Finish cooking and set aside. ...

Raspberry, Pear, and Peach Tart






ingredients

for the shortcrust pastry:

  • 320g pastry flour.
  • 100g cream cheese (Philadelphia).
  • 200g cold butter.
  • 2 tablespoons cold water.
  • 1/2 teaspoon salt.
  • 1 tablespoon sugar.

for the filling:

  • 2 yellow peaches.
  • 1 large pear.
  • 200g raspberries (or another red berry).
  • 150g cream cheese (Philadelphia).
  • 150g sugar.
  • juice of half a lemon.

you'll also need:

  • parchment paper.
  • 1 egg yolk for brushing the pastry.
  • 1 springform pan, about 26cm.

preparation

In a large bowl, put the flour, salt, and sugar together with the cold butter, cut into small cubes.
Work it with your hands until it looks like coarse sand — this is what gives the pastry its lovely texture.
Next, add the cream cheese and the water.
Knead it until it comes together into a ball, then pop it in the fridge for 15 minutes.
After 15 minutes, take it out of the fridge and place it between two sheets of parchment paper. Roll it out with a rolling pin until you have a thin sheet, roughly 1/2 cm thick.
Peel off the top sheet of paper but leave the bottom one in place. Carefully transfer the pastry into your pan, pressing it down so it covers the base and sides completely.
Trim off any excess pastry and save the scraps in the fridge — we'll use them later for decoration.
Slide the pan into the fridge while you prepare the filling.
Preheat your oven to 180°C, with heat from both top and bottom.
Peel the pear and peaches, remove their seeds or stones, and chop them into chunks. Put them in a bowl and squeeze the lemon juice over them.
Stir in the sugar and cream cheese, mixing it all together. Brush the pastry base with egg yolk, then pour the fruit mixture right on top.
Now, roll out those pastry scraps you saved and use a cookie cutter to cut out little flowers or leaves.
Brush them with egg yolk and scatter them across the top of the tart — it makes it look so pretty.
Bake for 55 to 60 minutes, until the pastry turns a beautiful golden brown.
Let it cool completely before you take it out of the pan, then keep it in the fridge until you're ready to serve.


Sweet treats!

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