I was so happy with the last one I made I decided to make another one. This one is a spinach, goat’s cheese, caramelised garlic, red pepper & potato version.
It was supposed to be the vegetarian option on Christmas day, but then I heard at the last minute that someone else had made a similar, unexpected goat’s cheese dish so I made it last night instead. The red and green layering makes it a great dish for this time of year.
- Puff pastry: 500g
- Potato layer: 450g baby potatoes
- Red pepper layer:
- Spinach and caramelised garlic layer:
- For the potato layer, cook the new potatoes in salted, boiling water until tender. Drain the potatoes and set aside to cool. Once cool, cut the potatoes into slices. Place the potato slices onto a plate, season with freshly ground black pepper, and set to one side.
- For the red pepper layer, heat olive oil and butter in a large frying pan. Cook the sliced peppers for about five minutes, until soft. Add the cumin, sugar and season with salt and freshly ground black pepper and mix well. Remove from the heat and set aside to cool.
- For the spinach and caramelised garlic layer, simmer the garlic cloves in boiling water for three minutes. Drain well. Then fry them in olive oil for about four minutes, until gently browned.
- Add the balsamic vinegar and 240ml water to the garlic cloves and simmer for 10 minutes.
- Add the sugar, rosemary, thyme, tarragon and season with salt. Simmer until most of the liquid has evaporated and the garlic cloves are coated with the dark caramel.
- Heat the spinach in a large saucepan, until it starts to wilt. Season, then drain and press out as much water as possible. Mix the spinach into the garlic mixture. Whisk together the soft goat’s cheese and one of the eggs. Add this to the spinach and mix thoroughly. Set aside until needed.
- Preheat oven to 220C/425F/Gas 7.
- To put the pie together, roll out two circles of pastry, one 32cm diameter for the base, and one 35cm diameter for the top and about 3mm thick.
- Whisk the remaining egg to use as egg-wash. Place the pastry base onto non-stick parchment lined baking tray. Brush the edges with egg-wash, leaving an unwashed area in the centre the size of a saucer or side plate.
- Layer on the sliced potatoes, leaving a 4cm border around edge. Season with freshly ground black pepper.
- Next, layer on the prepared red peppers, covering the potatoes.
- Then lay the garlic and spinach mixture, over the red peppers.
- Sprinkle the grated cheddar on top. Using your hands, neaten the filling into a mound.
- Place the larger pastry circle on top of the filling and join it up with the base. Press both together to seal. Cut off thenexcess pastry.
- Create a scalloped edge by pressing the pastry between your thumb and forefinger. Transfer to the fridge to rest for 15 minutes.
- Remove the pithivier from the fridge and brush with the beaten egg. Make a small hole in the centre and four other small openings around the upper edge to allow steam to escape.
- Using a small knife, decorate the pithivier with a radiating sunbeam pattern. Start at the centre of the pastry, mark lines running out to the edge. Avoid cutting all the way through. You can also score the scalloped edge.
- Bake the pithivier in the preheated oven for 10 minutes, then reduce the temperature to 200C/400F/Gas 6 and continue to bake for another 15-20 minutes.
- When cooked, cool the pithivier on a rack and serve warm or at room temperature.