Hake Tart Florentine Style

Ingredients

• puff pastry (hojaldre)
• 1 small onion
• 2–3 cloves garlic
• 1 small bunch parsley
• 1 portion spinach, cooked
• to taste salt
• to taste white pepper
• 1 small glass white wine
• 1 tablespoon flour
• 2–3 hard-boiled eggs, chopped
• 2–3 tablespoons broth (caldo)
• 3–4 fillets hake (merluza)
• 1 egg, beaten
• 2 tablespoons grated cheese

Instructions

1. Prepare a fine puff pastry (hojaldre) using beef lard (manteca de vaca) and flour.
2. In a frying pan, sauté the onion, garlic, and parsley until fragrant. Add the precooked spinach, white pepper, and salt to taste. Pour in the white wine and add the flour, stirring to incorporate. Sauté until well combined, then add the chopped hard-boiled eggs and enough broth (caldo) to form a thick, well-seasoned vegetable filling.
3. Prepare the hake fillets separately, ensuring they are boneless and skinless.
4. To assemble the tart: Roll out the puff pastry and cut a circle. Brush the edges with beaten egg. Place a ribbon of puff pastry around the perimeter of the base circle. Spread a layer of the vegetable filling on the pastry base, then arrange the hake fillets on top. Cover with another layer of the vegetable filling. Sprinkle the chopped hard-boiled eggs and grated cheese over the top.
5. Decorate the surface of the filling with a ribbon of puff pastry. Around the outer edge, arrange small puff pastry triangles, brush them with beaten egg, and bake in the oven until golden.