Torta de acelga is a must when you think of a “traditional” Gibraltar menu. Filling and nutritious, this dish has always been served up at family gatherings, so having a vegan option that everyone can enjoy was a target I’m happy to have achieved.
Serves: 6 | Cooking Time: 30 Minutes
- 600g fresh spinach
- 3 garlic cloves
- 150g vegan parmesan cheese
- Olive oil
- 150g chickpea flour
- 150g water
- 500g vegan puff pastry
- 100ml nut milk
Kick off this recipe by cooking and seasoning the spinach filling. One of the most important things we do for this recipe is remove the water from the spinach leaves.
Dice down and chop the garlic into little pieces and add them to a large pot with olive oil. Once the oil heats up and the garlic begins to cook, rip the spinach leaves apart with your hands and add them to the pot with a generous pinch of salt.
Stir the spinach constantly until it all reduces in size; you’ll find that it releases plenty of water. Fry this for several minutes until all the water evaporates. You can squeeze the spinach with a spoon to check.
Whisk together the chickpea flour and water until smooth. When the spinach is cooked, remove it from the heat and mix it together with the grated cheese, and chickpea mix.
Next, lay out the puff pastry, Cover a medium-sized oven dish with greaseproof paper and place a layer of puff pastry in the bottom of the dish (also covering the sides), fill with the spinach mix, and cover the dish with a puff pastry “lid”. Brush with some nut milk and transfer the oven to bake at 180ºC – 200ºC for around 25 minutes, until the pastry is golden and puffed.
Once ready, remove from the oven and allow it to cool slightly before cutting.
Find this and more in Mama Lotties Vegan Cookbook