Light lunching, entree or canape inspiration with our latest recipe for Vol au Vent with Spinach, Roast Tomato and Balsamic Flavour Pearls
Definitely not daggy and oh so delicious! We’ve kept our recipe vegetarian but feel free to add in some finely chopped bacon or prosciutto to the delicious spinach filling. We used bought Vol Au Vent pastries but if you are feeling like taking it up a notch grab yourself a roll of quality Puff Pastry and make your own. See below for a link on how.
What you’ll need…
- Vol Au Vent pastries – we bought a packet of 6 ready to fill and enjoy
- Spinach leaves – 4 cups – washed
- Onion, small – finely diced
- Garlic – 1 clove – crushed
- Butter – about a tablespoon
- Parmesan Cheese – 2 tablespoons – finely grated or any other cheese that you fancy…blue would be delish
- Salt & Pepper
- Cherry Tomatoes
- Olive oil
- Thyme – a few sprigs
- Balsamic Flavour Pearls
If you are planning to make your own Vol Au Vent pastries that will be your first task. I really like Careme Puff Pastry…it’s just so buttery. Essentially all you need to do is cut out a circle of puff and add a ring of puff on top for the collar. Take a peek at this how to recipe.
For the filling, heat a fry-pan or saucepan that’s large enough to fit in the spinach. Add the butter and chopped onion. Cook gently until golden brown then add the garlic. Once fragrant add in the spinach and season well. The spinach will wilt quite quickly. Add in the Parmesan off the heat.
Pop the oven on to 180 C. Place your tomatoes onto a tray and drizzle with a little garlic, olive oil and thyme mix. Season well. Bake until the skin starts to split a little.
Ready to serve
Pre-heat your pastries in the oven for a few minutes and simply fill with your warm spinach mix and top with a roast tomato and a generous spoonful of Balsamic Flavour Pearls. It’s as easy as that!
Until next time
from the Peninsula Larder Team
“I’m living on things that excite me, be they pastry, or lobster, or love…”