Name: Spinach and Goat Cheese Tarte Soleil
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 17.3 oz box (approx 1 pound) frozen puff pastry sheets, thawed; 2 pkgs (10 oz each) frozen chopped spinach, thawed; 2 Tbsp green onions, finely chopped; 2 Tbsp fresh dill, chopped (or 1 Tbsp dried dill); 2 Tbsp fresh parsley, chopped (or 1 Tbsp dried parsley); 1 egg; 1 Tbsp garlic, minced (or 1 tsp dried granulated garlic); 1 Tbsp lemon zest; 1 tsp kosher salt; 1 tsp ground black pepper; ⅔ cup goat cheese, crumbled; 1 egg, beaten lightly for egg wash

Ingredients

Scale

17.3 oz box (approx 1 pound) frozen puff pastry sheets, thawed
2 pkgs (10 oz each) frozen chopped spinach, thawed
2 Tbsp green onions, finely chopped
2 Tbsp fresh dill, chopped (or 1 Tbsp dried dill)
2 Tbsp fresh parsley, chopped (or 1 Tbsp dried parsley)
1 egg
1 Tbsp garlic, minced (or 1 tsp dried granulated garlic)
1 Tbsp lemon zest
1 tsp kosher salt
1 tsp ground black pepper
2/3 cup goat cheese, crumbled
1 egg, beaten lightly for egg wash

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Instructions

Unfold and roll out one sheet of puff pastry on a lightly floured surface. Cut a 12-inch circle. Use a plate or pan as a template. Place the circle on a sheet of parchment paper and refrigerate. Repeat with the second sheet of puff pastry. Allow to chill in the fridge while you make the filling.
Make the filling by squeezing as much moisture as possible from the thawed spinach, then place it in a medium bowl. The spinach should not have any liquid pooling around it. Tip in the green onions, dill, parsley, egg, garlic, lemon zest, salt, and pepper. Stir to combine. Dump in the goat cheese and gently stir to incorporate.
Place one of the dough circles on a rimmed baking sheet lined with parchment paper. Spread the filling evenly, leaving a 1-inch border around the edges. Dab some of the beaten egg around the border. Put the second dough circle on top and press the edges lightly to seal.
Set a 2-inch glass upside down in the center (a shot glass is perfect for this). Use a sharp knife, pizza cutter, or kitchen shears to cut the tarte into quarters, leaving a solid center where the shot glass is placed. I like to imagine a clock and make cuts at 12, 3, 6, and 9 o’clock, stopping at the shot glass. You now have four quarters. Cut each quarter into two strips, then half again so that there are four strips within each quarter. In total, you will have 16 strips or rays and a solid center circle. Remove the shot glass. If the dough has gotten soft, place it in the fridge to rest and chill for 20 minutes to firm up.
Preheat the oven to 400F/204C.
Take one strip of the dough and gently twist it three or four times. Repeat with the remaining strips. Brush all over with the beaten egg.
Bake for 25 to 30 minutes until the pastry is golden brown. Allow to cool on a wire rack for 10 minutes before serving. It can be eaten warm or at room temperature. Store leftovers covered in the fridge. To reheat, place in a toaster oven or 350F oven for a few minutes. Don’t reheat in the microwave, sad, I know, because the pastry will go soggy.