Miquelon Pastida
History and Background
Miquelon Pastida is a traditional dish that hails from the picturesque archipelago of Saint Pierre and Miquelon. This delicious pastry is deeply rooted in the region's culinary history, influenced by both French and North American cuisines. Originally, the dish was prepared by early settlers who would use available resources to create a comforting meal after long days of fishing. Over time, Miquelon Pastida evolved, incorporating ingredients that reflect the rich cultural tapestry of the islands.
Ingredients
- Flour - 2 cups
- Butter - 1 cup
- Water - 1/2 cup
- Salt - 1 tsp
- Onions - 2 large, finely chopped
- Garlic - 3 cloves, minced
- Spinach - 2 cups, chopped
- Feta Cheese - 1 cup, crumbled
- Eggs - 3
- Milk - 1/4 cup
- Nutmeg - 1/4 tsp
- Black Pepper - 1/2 tsp
Preparation
Making the Pastry
To start making your flour pastry, combine the flour and a pinch of salt in a bowl. Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs. Gradually add the water until the dough comes together. Knead lightly, form a disk, wrap in plastic, and chill for at least 30 minutes.
Preparing the Filling
In a large skillet, melt some butter and sauté the onions and garlic until they are soft and fragrant. Add the spinach and cook until wilted. Remove the skillet from the heat and let the mixture cool slightly. In a bowl, beat the eggs and milk together. Season with salt, black pepper, and nutmeg. Stir in the cooled spinach mixture and feta cheese.
Cooking Process
Preheat your oven to 375°F (190°C). Roll out the pastry on a floured surface to fit a greased tart pan. Trim any excess pastry and prick the base with a fork. Line with parchment paper, fill with baking beans, and blind bake for about 15 minutes. Remove the parchment and beans, and bake for another 5 minutes or until the base is set. Pour the spinach and egg mixture into the prepared tart shell and bake for an additional 30 to 35 minutes until the filling is golden and set. Use this cooking timer tool to ensure perfect timing.
Enjoying Your Miquelon Pastida
Let the Miquelon Pastida cool slightly before slicing. It is best enjoyed warm, offering a delightful contrast between the crispy pastry and the creamy filling. Pair it with a fresh green salad and a glass of white wine to experience the essence of Saint Pierre and Miquelon's culinary heritage.