Spinach and Feta Tarte Soleil

Step 1

In a bowl, mix together chopped spinach, 2 finely chopped scallions, 2 tablespoons finely chopped dill, 2½ ounces crumbled Greek feta, 2 cloves minced garlic, 1 tablespoon lemon zest, kosher salt to taste, and ¼ tsp freshly ground black pepper.

Step 2

Place one of the pastry sheets on a lightly floured piece of parchment paper. Roll out the pastry to form a 12-inch square. Use a pot lid or a plate to cut out a 10 or 11-inch circle in diameter. Transfer to a baking sheet and chill while you prepare the second sheet of pastry.

Step 3

Preheat the oven to 400 °F.

Step 4

Remove the chilled pastry sheet from the fridge and brush the egg wash all along the edges.

Step 5

Spread the filling over, leaving a ½ -inch border. Top with the second circle and press gently to seal.

Step 6

Place a 2-inch bowl or glass in the center of the pastry. Transfer the tarte with parchment paper to a work surface. Using a sharp knife, cut away from the bowl 12 to 16 even rays, depending upon how big your puff pastry circle is.

Step 7

Gently transfer the tarte with parchment paper back to the baking sheet. Working with one ray at a time, carefully twist 3 or 4 times. Brush all over with egg wash. Season with more salt and pepper if you wish.

Step 8

Bake the tarte in the middle of the oven for 30-35 minutes or until well-browned.

Step 9

Let the tarte slightly cool before transferring it to a serving platter. Serve with a dip of your choice and enjoy!