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Spinach puff pastry with Pont-l'Évêque cheese
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- Ingredients:
- For the pastry:
- 1 Pont-l'Évêque cheese (7.75 oz. box) of which 5.5 oz. will be used for the sauce
- 7 oz. puff pastry
- 7 oz. fresh spinach
- For the sauce:
- 3.5 oz. butter
- 1 tbsp. lemon juice
- 1 bunch chives
- 5.5 oz. Pont-l'Évêque cheese
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Direction
- Cut the pastry into 2.5" by 2.5" squares and put them into the oven at 400°F, for 15 minutes.
- Meanwhile, wash real well the spinach, and cook in boiling, salted water, then drain and add on top the butter with a hint of garlic.
- When the pastry is ready, remove the top layer and garnish the inside with the spinach, and layer with cubes of Pont-l'Évêque cheese (without the rind).
- Place back on top the top pastry layer and put it in the warm oven for several minutes. Then prepare the sauce to go with the pastry.
- Put 3,5 oz of water into a saucepan and add a hint of pepper and some lemon juice.
- At boiling point, add 3.5 ounces of butter, and 5.5 ounces of Pont-l'Évêque cheese, and mix well, all whilst keeping it on the stove.
- Set out the pastry, pour some sauce on top, and serve warm.
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Ratings:
eveque4 Rating: 1.0/5 (3 votes cast)
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