Oh man, this recipe is a keeper. Absolutely delicious and even the kids ate it (well, Owen picked off the greens). And it uses that crazy hon tsai tai. The combination of the chard and hon tsai tai was nice but this could easily be made with just the chard or just the hon tsai tai (or another leafy green!). I used Dufour Pastry Kitchens Puff Pastry (found at Seward Co-op) and it tastes like homemade. Maybe someday I'll get around to making my own puff pastry but until then, I'll be buying this brand!
Spring Green Tart
via the Kitchn, original source erin's kitchen
1 frozen sheet all-butter puff pastry
2 egg yolks
1/2 large bunch of rainbow chard, center ribs removed, roughly chopped
one bunch trimmed and roughly chopped hon tsai tai
3 bunches sliced green garlic (I used one bunch of green garlic and one bunch of potato onions)
1 tsp. thyme leaves (I forgot about this...)
1/2 c. low-fat cottage cheese
1 tbsp. cream
6 oz. goat cheese (I used at least 8 oz... I like my goat cheese!)
Preheat oven to 400.
puff pastry and unroll it on a
lightly oiled baking sheet. Score a 1/4-inch border around the edge of
the pastry. Mix one egg yolk and a splash of water, and brush along
the border. Chill the pastry in the freezer until ready to use.
a large saute pan over high heat, and add tbsp. olive oil. Then add
thyme and 1/2 the green garlic, and saute for a few minutes. Then add
the chard and the han tsai tai, tossing in oil to help them wilt.
Season with salt and pepper. Cook, stirring frequently, until greens
are tender. Set aside to cool.
Mix cottage cheese, remaining egg
yolk, cream, splash of olive oil, salt and pepper together in a bowl
(If you'd like it really smooth, you can puree in food processor- I didn't do this and it didn't seem chunky after baking).
cottage cheese mixture on the puff pastry inside the scored border.
Crumble half of the goat cheese over the cottage cheese, arrange the
cooked greens on top, and sprinkle with the rest of the green garlic.
Then distribute the last of the goat cheese on top.
Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.