Best. Tart. Ever. I made this twice in the past week because it is so yummy! And I have a ton of swiss chard and other greens that need to be used up from the garden. This is delicious hot from the oven or at room temperature.
1/3 onion, chopped
3/4 pound of mixed swiss chard or beet greens, shredded thick (about 5 cups packed)
2 Tbsp chopped chives
2 heaping Tbsp ricotta
1.5 ounce feta, crumbled
1 puff pastry piece (1/2 package)
Heat oven to 425 degrees F.
Prepare the puff pastry ... some are ready to use as is and some need to be rolled out. You want a crust about 12" x 12".
Add the ricotta and feta to the greens mixture and stir well to combine all ingredients. Place mixture in the middle of the puff pastry sheet and fold corners up for a roughly formed tart shell. Top with thin slices of aged cheddar.
It sounds delicious. And I am always looking for a way to use up chard. It is just so prolific.ReplyDelete
Yes, like most greens I wait and wait and wait ... then it all comes up like crazy and keeps on coming! But no complaints here. I assume it's like spinach and can be cooked and frozen although I've never tried.ReplyDelete
Sounds delicious - will definitely be giving this a try this summer.ReplyDelete