Mary McCartney has a lively and simple dish that will get you out of the winter doldrums.
“You use frozen puff pastry and then you just add the fillings and bake. It’s perfect when you need something quick but nutritious,” McCartney, a longtime vegan, says of this recipe from her new cookbook. Nourishing creativity.
Traditional puff pastry is coated with butter, but vegan pastry is made with vegetable oils, which can be stored in the fridge — so no defrosting is necessary.
FRED HARDY II
“I wanted to come up with a recipe that looked inspiring, bright and vibrant,” says the photographer, director and daughter of Sir Paul McCartney. “Crispy golden dough topped with wilted spinach, sweet peas and red onion and seasoned with fresh lemon zest. It’s full of color and flavor.”
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Red Onion, Pea and Spinach Cake by Mary McCartney
1 (13.2 oz.) sheet of chilled vegan puff pastry (15×10 in.), (such as Jus-Rol)
1 tablespoon unsweetened plant-based milk (such as almond milk)
2 teaspoons olive oil plus 2 tablespoons, divided
1 large red onion, halved and thinly sliced into crescents (about 2 cups)
1 tablespoon balsamic vinegar
¾ teaspoon fine sea salt, divided
8 oz. fresh young spinach
1 clove of garlic, finely chopped
¼ teaspoon freshly ground black pepper
1 cup of frozen peas, thawed in boiling water and well drained
1 teaspoon of fresh lemon zest plus 2 tsp. lemon juice (from 1 small lemon)
1. Preheat oven to 375°. Roll out the sheet of dough onto a large, rimmed baking sheet (leave the parchment paper from the package underneath). Fold the edges on each side to form a ½-inch border to hold the filling. Whisk the milk and 1 teaspoon of olive oil; spread the mixture over the base and edges of the dough.
2. Spread the sliced onion evenly over the dough, overlapping slightly. Pour balsamic vinegar and 2 tablespoons of olive oil over the onions; sprinkle with ½ teaspoon salt.
3. Bake in the preheated oven until the dough is crispy and golden, 25 to 30 minutes.
4. Meanwhile, heat the remaining 1 teaspoon of olive oil in a medium pan. Add spinach and chopped garlic; cook, stirring often, until spinach wilts and softens, about 2 minutes. Season with pepper and the remaining ¼ teaspoon of salt. Drain off all the liquid.
5. Remove the cake from the oven. Spread the wilted spinach over the onions and sprinkle the peas on top. Sprinkle with lemon zest and lemon juice. Slice and serve.
Serves: 6 Active time: 15 minutes Total time: 45 minutes
Categories: Trends
Source: HIS Education