French-inspired Mbriulata

Ingredients

In this French-inspired adaptation of the traditional Italian Mbriulata, we have incorporated French cheeses, herbs, and vegetables to give it a distinctively French flavor profile. The original Italian version typically uses Italian cheeses and herbs, resulting in a different taste experience. Additionally, the cooking techniques and presentation have been adjusted to align with French culinary traditions. We alse have the original recipe for Mbriulata, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 cup (100g) Gruyère cheese, grated 1 cup (100g) Gruyère cheese, grated
• 1 cup (100g) Emmental cheese, grated 1 cup (100g) Emmental cheese, grated
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) fresh thyme, chopped 1 tablespoon (15ml) fresh thyme, chopped
• 1 tablespoon (15ml) fresh parsley, chopped 1 tablespoon (15ml) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms and cook until they release their moisture and start to brown. Then, add the spinach and cook until wilted. Season with salt, pepper, thyme, and parsley. Remove from heat and set aside.
4. 4.
   Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
5. 5.
   Spread the mushroom and spinach mixture evenly over the pastry, leaving a border around the edges.
6. 6.
   Sprinkle the grated Gruyère and Emmental cheeses over the vegetable mixture.
7. 7.
   Roll out the second sheet of puff pastry and place it on top of the cheese layer. Press the edges together to seal the pastry.
8. 8.
   Brush the top of the pastry with beaten egg for a golden finish.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Puff pastry — Allow the puff pastry to thaw according to the package instructions before using it in the recipe to ensure proper texture and rise.
• Gruyère and Emmental cheeses — Grate the cheeses just before using to maintain their freshness and prevent clumping.
• Spinach — Remove any tough stems from the spinach leaves before chopping.

Tips & Tricks

• For a more intense flavor, you can add a sprinkle of grated Parmesan cheese on top of the pastry before baking.
• Experiment with different herbs such as tarragon or chives to customize the flavor profile.
• Serve the Mbriulata warm or at room temperature for the best taste and texture.
• If you prefer a lighter version, you can use filo pastry instead of puff pastry.
• Pair the Mbriulata with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, to complement the flavors.

Serving advice

Serve the French-inspired Mbriulata as an appetizer at a dinner party or as a main course accompanied by a fresh green salad. Cut it into slices or squares for easy serving.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as thyme or parsley, on top of the Mbriulata before serving. You can also garnish the plate with a drizzle of balsamic reduction or a dollop of crème fraîche for an elegant touch.