As a recovering perfectionist who loves entertaining but often struggles to restrain herself from always wanting to look her best, I recently made it a goal to actually enjoy my parties . This means shamelessly delegating tasks to willing friends, showering an hour earlier than you think you should (this is important), and being open to the idea that: I will. do less In the food and beverage department.
What does “doing less” mean to me? My strategy these days is to line up commercially available items that I really like and give them a slightly more luxurious feel ( chip tower!). Then I invest in making one It’s a great dish that doesn’t drive me out, but still inspires creativity. Its highlights almost always include frozen puff pastry, aka party in a box. It’s easier to work with and less scary than homemade pastry dough, but it’s still a total drama queen, browning and puffing up to reveal endless layers of flakes.
My puff pastry based snack this season is Tarte Soleil. This is a break-up, twist-and-stop tart stuffed with a flavorful vegetable filling. I first learned about this French cuisine through my friend Sarah Jampel. Inspired by spanakopita when we worked together in Bon Appétit. My version takes its flavor cues from another classic party dish: spinach and artichoke dip. When made simply with ingredients from the supermarket, the result is gorgeous and impressive. Most importantly, Tarte Soleil tells you exactly how to eat it. The cheese twist screams “Pull it!”
Spinach and artichoke tarte soleil
Serves 6-8 people
Different brands of puff pastry have different weights and number of pieces in the package. If your box of puff pastry contains one sheet that’s nearly 14 ounces, you can either buy two packages and make larger tarts, or cut one sheet in half and roll out each sheet to 9 or 10 inches. You can make two inches. Roll it up. The tart will be a little smaller, but the taste will remain the same.
All-purpose flour (for dusting)
2 frozen puff pastry sheets (from a 17.3 oz package, such as from Pepperidge Farm), thawed in the refrigerator overnight
1 10 oz package of frozen spinach, thawed
1 14 oz can artichoke or 1 10 oz thawed frozen artichoke hearts packaged
1/2 5.2 oz Boursin Garlic and Fine Herb Cheese (Reserve the other half as a snack!)
1/4 cup shredded Parmesan cheese
1/4 cup chopped dill
2 teaspoons lemon zest
1/4 teaspoon kosher salt
black pepper
1 large egg
1 tablespoon sesame seeds
Dust a cookie sheet with flour. Gently roll out one pastry sheet into a very thin 13″ x 13″ square, dusting with a little more flour as needed to keep it from sticking. Slide the parchment paper with the pastry onto a baking sheet and place in the freezer while rolling out the second sheet of pastry on another sheet of parchment paper. Slide the second pie crust onto the same baking sheet and return to the freezer to harden for 5 minutes.
Place one of the cooled puff pastry sheets on the parchment paper on your work surface. Place a 12-inch pot lid, plate, or other round object over the pastry and use a sharp small knife to make a circle. Save the pastry scraps (you can use them to repair tears in the pastry). Transfer the pastry rounds to a cookie sheet, return to the baking sheet, and return to the freezer while repeating with the second pie sheet. Once both rounds are cut out, place them back in the freezer to harden while you make the filling.
Gather the thawed spinach and artichokes in a large clean tea towel or layers of cheesecloth and squeeze out every last bit of liquid as if your life depended on it (this will help preserve the baked pastry). It’s not sticky and lasts a long time) (light and crispy). Finely chop the squeezed spinach and artichokes and transfer to a mixing bowl. Add the Boursin, Parmesan cheese, dill, lemon zest, and salt and mix with a spatula. Season with pepper.
Beat the eggs and 1 tsp. Add water to a small bowl until mixed. While still on the cookie sheet, brush the egg wash around the edges of the pastry. Spread the spinach-artichoke mixture evenly, leaving a 1/2-inch border. Place a second sheet of pastry on top and press gently to seal. Using a small glass (a shot glass or cocktail jigger works best), make a well in the center of the pastry. Cut the pastry into quarters, being careful not to cut indentations, then cut each quarter into 4 thin wedges (there should be 16 pastries sticking out of the center circle). . Slide the entire parchment paper onto a baking sheet and refrigerate the tart for 15 minutes.
Preheat oven to 400°F. Using one wedge at a time, gently pull away from the center and twist 3 to 4 times. Brush all over with egg wash, sprinkle with sesame seeds, and bake for 30 to 35 minutes until puffed and deep golden brown. Serve hot.
Make ahead: You can assemble the tart the night before, up to the point where you cut out all 16 wedges, but do it before turning and twisting. Cover the tart with plastic wrap and refrigerate overnight. The next day, twist the wedges, brush them with egg wash, and bake.
Christina Chaey is a former senior food editor at Bon Appétit and currently gentle fooda newsletter for cooking what you want to feel. you can follow her on instagramIf you don’t mind. She lives in Brooklyn with her partner and a very noisy toothless cat.
PS It’s an easy and nostalgic appetizer and the best party snack ever.
(Photo provided by: Christina. )
Source: Cup of Jo – cupofjo.com
