Similar to a pizza, a homemade tart (whether sweet or savory) is like a blank canvas–whatever your favorite toppings are, no matter what you have on hand, there is artwork ready to be made. For this savory tart I used puff pastry as the base, topped with roasted garlic cloves, sautéed Swiss chard, halved cherry tomatoes and a last second sprinkling of blue cheese. The tart shell is baked on its own at first to crisp up as the base element, then topped with the other ingredients and baked again just until the cheese is warm and gooey.
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Savory Tart with Swiss Chard, Tomatoes & Blue Cheese
Ingredients:
- 1/2 package of frozen puff pastry, thawed
- roasted garlic cloves (optional)
- 1 Tablespoon olive oil
- crushed red pepper flakes
- 1 bunch Swiss chard, ends trimmed, stalks and leaves chopped
- salt and pepper
- white wine
- cherry tomatoes, halved
- crumbled blue cheese
Directions:
- Preheat the oven to 375 degrees. When the dough is completely thawed, press out the creases and lay on a foil or parchment-lined baking sheet. With a fork, made a border around the entire square of dough. If using, arrange the roasted garlic cloves on the surface of the dough. Bake for 20 minutes. Allow the tart shell to cool.
- In a large, straight-sided sauté pan, heat the oil and red pepper flakes over medium-high heat. Add in the chard stalks and leaves and season with ½ teaspoon of salt and a grinding of black pepper. Sauté for 5-7 minutes; add in ¼ cup of white wine and cook an additional 2 minutes, or until the liquid is absorbed.
- Arrange the cooked greens on top of the tart shell; top with the halved cherry tomatoes and blue cheese. Bake for an additional 12 minutes, or until the tart is heated through and the cheese melted slightly. Serve warm or at room temp.
Tagged: blue cheese, chard, cherry tomatoes, Gorgonzola cheese, puff pastry, puff pastry dough, puff pastry tart, sauteed chard, savory tart, Swiss chard, tart, vegetarian
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