Welcome Recipes Greens and feta tarte soleil Serves 4 Ingredients 280g mixed leafy greens, roughly chopped (for example, spinach, kale, rocket, lettuce, pak choi) 2 tbsp freshly chopped dill 2 tbsp freshly chopped mint 3 spring onions, thinly sliced Zest of 1 lemon 60g feta cheese, crumbled 30g walnuts, roughly chopped 2 garlic cloves, grated 2 sheets puff pastry Plain flour, for dusting 2 tbsp olive oil 1 tbsp milk Salt and black pepper Method 1 In a large mixing bowl, combine the leafy greens, herbs, spring onions, lemon zest, feta, walnuts, garlic, a generous pinch of salt and teaspoon black pepper. Stir well to combine until its a thick, spreadable paste. Set aside. 2 Place one pastry sheet on a lightly floured work surface and dust with flour on both sides to keep it from sticking. If necessary, roll it out, but dont make it too thin. Place a plate, about 22cm diameter, on top of the pastry and use a knife to cut around it. (Wrap and chill the leftover pastry to use in another recipe.) Lift the pastry circle onto a baking sheet, cover with a clean, dry tea towel. Repeat with the second sheet of pastry and chill them both for about 10 minutes. 3 Spoon the filling onto one of the pastry circles, leaving a 1cm border. Mix the olive oil and milk together and brush around the edge of the pastry. Cover with the second pastry circle, and use your fingers to gently press and seal the two pieces together. 4 For the soleil part of your tart, gently press a small glass (5cm diameter) in the middle of the pastry. Using a large sharp knife, cut the pastry into quarters but stop at the indent the glass made in the middle. Then cut each quarter into quarters, to make 16 sun rays. Chill for 10-15 minutes. 5 Gently lift up each sun ray and twist it over three times. Bring the outer edge of the pastry roughly back to where it started each time. Chill again for 10-15 minutes. 6 Meanwhile, preheat the oven to 200C/180C fan/gas 6. 7 Brush the pastry with the remaining olive oil and milk wash, sprinkle with salt and black pepper, and bake for about 35 minutes, until the pastry is a deep golden brown. Serve hot or at room temperature. Extracted from You Can Cook This! by Max La Manna (Ebury Press, 22) Photography by Lizzy Mayson 38 versusarthritis.org PP35-38_Inspire_Summer 2023_Recipes.indd 38 17/05/2023 13:37