Rough puff pastry tart
ROUGH PUFF PASTRY tart
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150g plain flour
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¼ tsp Salt
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100g hard
margarine
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75ml Chilled water from fridge
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1/2 tsp Lemon juice ( school supply)
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150 g - 200g of fresh spinach or frozen ( wash at home )
1 egg
50g cheese - grated
1 tablespoon tomato puree
How to make the Pastry
1. Sieve the
flour and salt into a large bowl
2. Cut
margarine into tiny pieces
3. Use a blunt
knife to gently mix the flour, margarine, lemon juice and water together
4. Use
fingertips to bring the mixture into a ball DO NOT KNEAD
5. Sprinkle a
tiny amount of flour on the table and roll into a rectangle 45cm x 15cm
6. Fold into
three as follows:
·
Bringing the top third to the middle of the pastry
·
Fold the bottom third up to sit on top of the other
two thirds
7. Seal the
edges by pressing firmly with a rolling pin
8. Turn the
pastry round so that top edge is now facing the side
9. Repeat
steps 5 to8 four times
10.
Put the pastry in the fridge for 15 minutes between
HELP !
If the mixture is too sticky you
can press the pastry into a rectangle rather than roll in
Put the pastry back in the fridge
at any point to firm up the margarine
