Spinach and Prosciutto En Croute
2 Tbsp olive oil
1 Small clove garlic, crushed
1/4 Tsp black pepper
1 Tbsp Parmesan cheese
1 Lb frozen puff pastry, thawed
10 Oz frozen chopped spinach, thawed
1/2 Lb coarsely grated Swiss cheese
1/4 Lb prosciutto, thinly sliced
1 c ripe black olives, sliced
1 tbsp cold water
Mix together the oil, garlic, black pepper, and Parmesan. Cover and
marinate for 2 to 3 hours. Roll out the puff pastry on a floured
board to form a rectangle 12x20- inches. (Pinch any seams together
so that you essentially have one large piece of dough.) Chill for 30
minutes. Squeeze the spinach of all its liquid. Spread the spinach
down the center of the length of the dough forming a layer 4 inches
wide and extending to within 1-inch of either end. Cover the spinach
with half of the Swiss cheese.
Blanket the cheese with even layers of prosciutto. Spoon the
marinade over the ham. Sprinkle the remainder of the Swiss cheese
over the prosciutto. Top everything with black olives. Fold the
dough like a turnover, overlapping the sides. Crimp the ends
together firmly to seal. Place seam side down on an ungreased baking
sheet. (Up to this point may be prepared 2 to 4 hours in advance and
refrigerated. Return to room temperature to bake.) Beat the egg and
water together. Brush the pastry with the egg wash. This gives the
loaf a golden glaze when baked. Bake in a preheated 350�F oven for
30 minutes. Transfer to a platter, cut into 1 and 1/2-inch wide
slices, and serve immediately.
Yields: 6 portions
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