This pull-apart puff pastry tart is the most impressive appetizer to “casually” pull out of the oven when your friends drop in (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
Transfer spinach to a dish towel and squeeze over the sink—you want to get rid of excess moisture that'll make your pastry soggy. You’ll be surprised by how little spinach is left, but that’s okay. Chop and add to bowl with scallion mixture.Time to assemble! Find a round object that’s 10–12" in diameter . We used the lid of a large Dutch oven, which is 11". Place one of the pastry sheets, still on parchment, on a work surface or large cutting board.
Place round object over pastry, press to indent, then use a sharp knife to trace the circle. Set aside the excess pastry . Transfer pastry round, still on parchment, to a baking sheet. Chill while you repeat with the second sheet of pastry.into a small bowl and beat to combine with a fork. Brush egg wash all along circumference of one pastry round ; reserve remaining egg wash for later. Spread spinach mixture over, leaving a ½" border.
Working with one spoke at a time, pull gently away from the center , then twist to expose the spinach insides. Aim for three or four twists. Nudge them around to distribute evenly. Freeze until cold, 10–15 minutes. Meanwhile, place a rack in middle of oven; preheat to 400°. Brush tarte all over with reserved egg wash; season with salt and pepper. Bake tarte until risen and well browned all over, 30–35 minutes.
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