Pâté ‘A La Florentine

A delicious mushroom dish for any occasion!

A la florentine’ (Florentine style) means with leaf spinach.

Roll out half of the puff pastry and cover the greased tart springform pan with it. Roll out the rest of the pastry to make a lid and cut out mushrooms from the rest of the pastry.

Briefly collapse spinach in salted water over medium heat.

Sauté shallots and garlic in butter until soft. Sauté sliced mushrooms briefly. Fold in drained spinach, season with marjoram, pepper, salt and nutmeg. Add juice of one lemon and zest. Mix curd cheese, crème fraîche and egg yolk, fold into spinach mixture.

Fill quantity into the mold. Place puff pastry lid on top, press edges firmly. Glue pastry mushrooms with egg white on the lid, brush pâté all around with egg yolk.

Bake in oven at 200 °C for about 45 minutes.

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