So I was a bit in a cooking rut. This happens once a while and I just seem to lose inspiration. Luckily, it does not happen often and quickly disappears. Anyone else experience this?
Today I made a quick and yummy lunch. The boss of the house (my 1.5 year old daughter) loved it and so did we! I was inspired by one of my favorite appetizers, spinach and artichoke dip. Instead of spinach (as we eat this so much already) I used courgette and it was a nice surprise.
This recipe serves 4-6
375g puff pastry
2 courgette, grated
160g artichoke hearts, chopped
200g cream cheese
1/2 cup shredded mozzarella
1 egg, whisked
1/2 teaspoon thyme
1/2 teaspoon ground garlic
1/2 teaspoon black pepper
1/2 + 1/4 teaspoon salt
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Place the grated courgette and 1/2 teaspoon salt in a colander over a bowl or the sink; let it sit for 10 minutes. Using your hands or a kitchen towel, squeeze out as much liquid as possible.
- Transfer the courgette to a bowl and add the artichoke, cream cheese, mozzarella and seasoning. Mix until everything is well combined.
- Roll out the puff pastry into a rectangle, about 36x26cm. Spread out the cream cheese mixture onto the pastry, leaving a 3cm border all around.
- Brush the edges with the egg wash and fold them over (see above picture). Brush the border with the egg wash.
- Place in the oven and bake for 18-20 minutes, or until browned. Enjoy!