Barques Recipe

Activate yeast and combine liquids

In a small bowl whisk warm water, warm milk and granulated sugar until dissolved. Sprinkle the instant yeast over the liquid and let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and salt.

Form dough

Add the yeast mixture, softened butter, and the large egg to the flour. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Punch down and rest

Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (for individual barques). Shape each piece into a smooth ball, cover and let rest 10 minutes to relax the gluten.

While dough is resting, make the savory filling. Heat a small skillet over medium heat and add a teaspoon of olive oil. Sauté the chopped spinach until wilted, 1–2 minutes; remove and let cool slightly. In a bowl combine drained ricotta, crumbled feta, sautéed spinach, minced garlic, lemon zest, dried oregano, salt and black pepper. Taste and adjust seasoning. Chill until ready to use so filling is thick and easy to handle.

For the sweet filling, mix crumbled almond paste, ground almonds, honey, vanilla extract and the egg yolk until combined into a pliable paste. If the mixture is too dry add an extra teaspoon of honey; if too wet, dust with a little extra ground almond. Chill briefly to firm.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or brush with melted butter.

Working with one dough ball at a time, roll each on a lightly floured surface into an oval roughly 6–8 inches long and 3–4 inches wide, about 1/4 inch thick.

Place about 2–3 tablespoons of either the savory or sweet filling in the center third of each oval, leaving the ends clean. Fold the long edges inward toward the center to form a narrow boat shape (barque), pinching the seams at both ends into little points so the filling is exposed along the middle and the ends look tapered.

Transfer shaped barques to the prepared baking sheet leaving 1–2 inches between them for expansion.

Make the egg wash by whisking the large egg with 1 teaspoon water. Gently brush the exposed dough edges and tapered ends with the egg wash without flooding the filling. For savory barques, sprinkle sesame seeds or nigella on the brushed edges if using. For sweet barques, brush edges with olive oil or butter and reserve some egg wash for a light sheen if desired.

Bake in the preheated oven on the middle rack for 12–15 minutes, until the crust is golden brown and the filling is set (sweet) or slightly bubbling (savory). Rotate the pans halfway through for even browning.

Remove from oven and immediately brush ends with a little olive oil or melted butter to keep them tender and glossy. Transfer to a wire rack to cool 5–10 minutes before serving.

Serve savory barques warm as an appetizer, with a squeeze of lemon if desired. Serve sweet barques slightly warm or at room temperature; dust with powdered sugar just before serving if using.

Leftovers: store cooled barques in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven 6–8 minutes to refresh crust.