The rustic puff pastry spike is an easy and quick savory tart shaped like a spike (or palm/palmette), perfect as an appetizer for Palm Sunday or as an Easter and Easter Monday appetizer. I filled it with spinach, cooked ham, and Brie, but of course, you can choose your preferred filling, in any case, it will be a hit and it’s so cute you can even use it as a centerpiece. To achieve the shape, you won’t need any special molds or cutters, you’ll only need a pair of scissors!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 puff pastry spike
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 7 oz spinach
- 3.5 oz cooked ham
- 3.5 oz brie
- 0.9 oz grated parmesan
- 1 sheet puff pastry (rectangular)
- 1 egg (for brushing)
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
The puff pastry spike is very simple and quick to prepare. First, boil the spinach in salted boiling water for a couple of minutes, drain and squeeze them well.
Put the spinach in a bowl and chop them with kitchen scissors, add the cooked ham and Brie in pieces, the grated parmesan, black pepper, nutmeg, and mix all the ingredients well.
Spread the mixture over the pastry, covering the entire surface, leaving some margin along the edges.
Roll up the pastry and cut the upper part with kitchen scissors (as in the photo). Take the tip of the part you cut and bring it up to create the top of the spike. Make cuts similar to the previous one, but rotate the “leaves” of the spikes to the right and left, alternating them. In total, you should get 7 “leaves”.
Fold the upper part towards the leaves, thus forming a kind of flower or rose. Brush the savory puff pastry spike with the beaten egg and bake it in a preheated oven at 390°F for about 25 minutes, it should be golden brown.
Tips:
The savory puff pastry spike can be kept at room temperature for a few hours or in the fridge for a couple of days. Of course, you can fill it with your preferred filling.
Other Easter recipes HERE
