Sunflower Roasted Vegetable Pithivier Food

FRANGIPANE PITHIVIER

Steps:

• THAW pastry sheets at room temperature for 30 minutes. Preheat oven to 375 degrees F. Mix 1 egg and water.
• PLACE almonds and sugar in food processor. Cover and pulse on and off until finely ground, about 1 minute. Add 1 egg and continue to pulse until smooth paste forms. Add butter, a little at a time, pulsing after each addition. Scrape down sides of bowl. Add remaining egg and pulse until smooth. Add flour and rum and pulse until just blended.
• UNFOLD 1 pastry sheet. Place sheet in 9" tart pan. Top with almond mixture. Unfold remaining pastry sheet and place on top. Trim pastry to fit. Crimp edges and cut slits in top. Brush with egg mixture.
• BAKE 45 minutes or until golden brown. Cool in pan on wire rack. Serve with chocolate sauce, if desired.

PITHIVIER

Steps:

• Prepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.
• Prepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.
• Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.
• This dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)
• Preheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.
• Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.
• I can't tell you how long the baked Pithivier can be stored because I never have any leftovers!
• It is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.
• Mix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.

CARAMELISED ONION, SQUASH & SPINACH PITHIVIER

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the squash cut-side down in a roasting tin and roast for 45 mins-1 hr until completely soft and the skin has started to caramelise. Leave to cool in the tin.
• Meanwhile, tip the onions into a large pan with a big pinch of salt and 400ml water and cook over a medium heat, stirring occasionally for around 25 mins until the onions are soft and the water has evaporated.
• Wilt the spinach in two batches in a large, dry frying pan over a medium heat. Tip into a colander, leave to cool, then squeeze out as much water as you can. Tip the spinach into a bowl. Put the pan back over a medium heat and heat 1 tbsp oil, then fry the garlic until lightly golden. Tip this into the spinach and season to taste.
• Drizzle the remaining oil into the pan with the onions and turn up the heat to medium-high. Cook, stirring regularly for 10-15 mins until the onions are golden and caramelised.
• Scoop the soft squash flesh into a bowl and discard the skin and seeds. Mix in the ras el hanout, season, then leave to go cold along with the onions and spinach. All of the filling elements can be made up to a day ahead and kept covered in the fridge.
• Roll the puff pastry out on a floured surface into a 50 x 30cm rectangle. Cut out two circles from the pastry, one 23cm and the other 28cm (you can use plates for templates), re-rolling the pastry after you've cut the smaller circle to fit the second one in. Transfer each circle to a sheet of baking parchment, put both on a baking tray and chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Spread the squash mixture over the smaller circle of pastry, leaving a 2cm border around the edge. Pile on the pine nuts, caramelised onions and finally the spinach, shaping the filling into a dome as you go.
• Brush the exposed pastry border with a little of the milk, then lay the second pastry circle on top, using your hands to snugly fit it around the filling to encase it. Crimp the edges with a fork to seal. Cut a small steam hole in the top of the pithivier, then lightly score the pastry using the back of a small knife or cocktail stick (as pictured). The pithivier can now be chilled for up to a day. Brush all over with the remaining milk, then bake for 30-35 mins until golden brown. Rest for 5 mins before serving.