Corsican cooking, recipes and discovering of the corsican flavours
shortcrust pastry, spinach or mangold-wurzel, white leek and onions
Chop the spinach, the leek and the onions by hand. Place the vegetables in a sieve, sprinkle with salt and let stand for half an hour. The vegetables will lose some of their water and become softer.
Pat the pastry into a slightly greased (with oil) baking sheet. Squeeze the vegetables, put the mixture in a bowl, add some pepper and some oil, mix and then spread onto the pastry. Cover the tart with a layer of the same pastry, pressing with your fingers to seal the two layers together, sprinkle some oil over the top, prick the top layer with a fork and bake in a hot oven.
Variation: simmer the chopped vegetables for a while, add some nepita, spread the mixture on pastry squares, form small patties and fry them.