400 g of puff paste, 1 "Camembert de Normandie", 2 apples (Reinette), 500 g of chopped spinach, 50 g of butter, 1 yolk
Preparation :
Melt half of the butter in a pan.
Add the spinach and cook on soft fire stirring up from time to time.
Scrape the rind of the camembert.
Peel the apples and cut them in fine plates. Melt the butter left in a pan and add the apples and cook them quickly.
Separate the paste in two unequal parts. Spread out the smallest part. Prick it slightly.
Spread out half of the spinaches up to 2 centimetres of the edge. Put on half of the apples and the camembert.
Cover with apples and spinaches. Wet the paste left with a brush ; spread it out and put it over the torta. Raise the edge, pressing slightly. Decorate and white wash with the yolk. Let cool 30 minutes in the refrigerator. Bake the torta in the preheated oven (210 ° C, Th. 7) for 25 minutes. Serve hot.
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