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Ham, spinach and gruyere ring by Tana Ramsay

Leave the dough in the fridge until the last minute and bake it on a pizza stone for a really crisp result

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Ingredients (Serves 4)

  • Oil for greasing
  • 250g/9oz fresh spinach, washed
  • 10 slices of honey-roast ham
  • Zest of 1 unwaxed lemon
  • 10 cherry tomatoes, halved
  • 5 spring onions, chopped into rings about 5mm/1⁄4in thick
  • 10 small button mushrooms, wiped and sliced into quarters
  • 50g/2oz rocket leaves
  • 5 tbsp mascarpone cheese
  • Freshly ground black pepper
  • 2 x 240g packs of croissant dough
  • 50g/2oz Gruyère cheese, finely grated

Method

Preheat the oven to 180°C, 350°F, Gas 4, and oil a pizza stone or grease a baking tray.

Blanch the spinach by dropping it into a pan of boiling water for 3 minutes. Remove from the pan and leave to drain. Meanwhile, cut the ham into strips and place in a large mixing bowl, add the lemon zest, tomatoes, spring onions, mushrooms and rocket.

Once the spinach has drained, stir the mascarpone cheese through it and add the spinach and cheese to the ham mix. Add a good grinding of black pepper. Take the dough out of the fridge, lay it out on a chopping board and separate along the perforations until you have squares. Cut each dough square in half diagonally to make two triangles. Arrange the triangles in a large ring, with each triangle overlapping – the idea being that you eventually fold the triangle tips over the filling and tuck them underneath to encase it.

When your ring of triangles is complete, spoon the filling around the middle of the dough. Sprinkle the Gruyère cheese over the filling, then fold the triangle tips over and tuck them underneath the ring.

Place in the oven and bake for 30 minutes. Ensure the dough is cooked through and has a golden top.

Serve immediately, cut into slices.



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