Puff pastry fiorentina
A quick, easy and cheap meal for one, perfect meal for winter evenings.
Prep 10 mins / Cooking 20 mins
20cm x 20cm square of puff pastry
2 tbsp passata
Salt and black pepper
1 pinch dried oregano
1/4 mozzarella ball, torn into chunks
A few spinach leaves
1. Heat the oven to 190C/375F/gas 5.
2. Line a baking tray with greaseproof paper. Using a plate as a guide, cut out a big circle from the puff pastry square. Place it on the lined backing tray and lightly score a 1 cm border around the edge with a knife, making sure not to cut all the way through. Prick the inner circle a few times with a fork to stop it rising in the oven.
3. Spread the passata on to the pastry, within the border, season, sprinkle the oregano and then add the mozzarella and the spinach.
4. Bake for about 10 minutes, then take out of the oven, crack the egg in the middle and return to the oven for another 5 to 10 minutes, until the egg white is cooked but the yolk is still runny.
Serve with green salad leaves and a salad dressing of your choice (balsamic & olive oil, french dressing, lemon vinaigrette, honey & mustard dressing).