Mushroom & Spinach Slice
Prep/Cook Time: 40-50mins
Skill Level: Easy
- 375g Carême Spelt Butter Puff Pastry, defrosted
- 500g mushrooms, quartered or cut into 2cm pieces depending on size
- 1 tablespoon fresh thyme leaves
- 1 garlic clove
- 1 teaspoon chilli flakes (optional)
- 1 tablespoon olive oil
- Salt & pepper to taste
- 150g baby spinach
- 1 brown onion diced
- 120g Scamorza (Mozzarella) torn or cut into 2cm pieces
- 1 egg beaten
- Preheat oven to 200°C, fan-forced.
- Toss the mushrooms with the thyme leaves, chilli (if using), olive oil, salt and pepper. Using a microplane grate the garlic over the mushrooms and toss to coat. Place on a baking tray and roast mushrooms for 8 minutes.
- Meanwhile, sauté the diced onion in olive oil until translucent, then add the spinach and stir until wilted, remove from heat.
- Combine mushrooms with the spinach and onion, set to one side to cool (transfer to a large tray to speed this up), check for seasoning.
- Lay the pastry vertically and cut in half horizontally so you have two 27 x 17cm pieces. Place one piece on a baking tray lined with baking paper. Top the pastry with the cooled mushroom mix, scatter over the Scamorza, place the second sheet of pastry on top (no need to seal edges), brush the top with beaten egg. Bake at 200°C for 15 minutes, reduce oven to 180°C and continue to bake for 15 minutes or until pastry is golden.
*Scamorza is a type of mozzarella, a semi-soft cow’s milk cheese, sold in a ‘pear’ shape. Made in the same way as mozzarella, it is drier and firmer. It melts really well and is less watery than fresh mozzarella. Brands to try: That’s Amore or La Casa del Formaggio.