Spinach tarte du soleil

PREPARATION TIME 15 minutes COOKING TIME 30 minutes

SERVES 4 (or more as a sharing plate)

INGREDIENTS

● 100g spinach ● 2 sheets of pu pastry (300g each) ● 1 egg, beaten ● 1½ tbsp Dijon mustard ● 120g Cheddar cheese, grated ● 60g Parmesan, nely grated ● black pepper ● 1 tsp poppy seeds

METHOD

Wash the spinach and put in a heatproof bowl. Cover with boiling water and leave for 30 seconds, until softened and wilted. Drain and cool completely in cold water. Drain again and then squeeze out as much water as you can before roughly chopping it.

2 Roll each pastry sheet out into a large circle

(26cm diameter). Put one circle into the fridge and the other on a lined baking tray. Brush around the edge with beaten egg. Smear the inside of the circle with mustard and then scatter over the chopped spinach and ¾ of the Cheddar and Parmesan. Season with black pepper.

3 Remove the second sheet from the fridge and place it directly on top, pressing the edges together to seal. Mark the centre on the circle by pressing the rim of a small glass or cup onto it.

4 Lightly score the circle into 24 equal divisions through the centre (use the edge of a ruler). Take a large sharp knife and cut each line to the mark you made with the glass rim, to give 24 spokes radiating out from a central hub.

 One by one, take the end of each spoke and give it a full turn, making 2 distinct twists in the length. Try to bring the end back down in line with the circle edge. Do this all the way around.

6 Brush the whole tart with beaten egg and

sprinkle the poppy seeds and remaining cheese across the top. Return to the fridge for 10 minutes to rest, while you preheat your oven to 190°C/170°C fan/gas mark 5. Bake for 25-30 minutes until golden brown. Serve warm.