Kambrook KOV200, Инструкция пользователя

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12
Caramelised onion, Feta and
Spinach tart
Serves 4
Olive oil
2 red onions, sliced
400g baby spinach leaves
1 garlic clove, crushed
¼ cup grated parmesan cheese
¼ bunch thyme, chopped
1 tbsp thickened cream
Salt and pepper to taste
1 sheet pack ready-rolled puff pastry
1 tbsp milk
1 egg
60g Persian feta, crumbled
1.
Preheat the oven by turning the
element selection dial to the TOAST/
COOK function and turn the timer
dial to 15 minutes.
2.
Heat some olive oil in a frypan on low
heat. Fry the red onions until they start
to break down, about 5 minutes. Set
aside.
3.
Heat some more olive oil in the frypan
and fry garlic for 2 minutes, add and
wilt the spinach of for 30 seconds,
drain and squeeze out all the liquid
thoroughly.
4.
Mix the garlic and spinach with
parmesan, thyme and cream, and
season with salt and pepper.
5.
Place your puff pastry sheets on a
flat surface and cut the pastry into 4
squares.
6.
Score the inside of the pastry with a
small knife, but don’t cut all the way
through, to make a small rim around
the edge.
7.
Mix the egg and milk to make egg
wash, and brush the rim of each base
with egg wash. Turn the timer dial to
15 minutes, and bake until it just starts
to colour.
8.
Remove from the oven and press
down on the inner square piece
so that it drops in, it should come
away where you have scored it. Fill
each pastry case with 1 tablespoon
caramelised onion, 1 tablespoon
creamy spinach mix, and top with
feta.
9.
Turn the timer dial to 5 minutes and
return the tarts to the oven until the
feta starts to colour up.