Tonight, I declared victory over Monday night dinner.
A Sunday trip to the farmers’ market left me with three bunches of seriously epic-looking swiss chard (3 for $5…couldn’t resist) and some leeks. Somewhere in the back of my mind visions of Smitten Kitchen and Martha’s chard and leek tarts were dancing so I picked up some goat cheese and thawed the puff pastry that’s been neglected in the back of the freezer. But then today the thought of a rich, creamy, quichey thing just didn’t sound all that great, so I improvised.
This is what happened:
Sauteed the leeks in 1 tbsp of butter with some salt, pepper, and red pepper flakes. Added the chard and cooked it all way way down to a soft, delicious, yummy combo that I had a hard time not eating straight from the pan.
Stretched one sheet of puff pastry to fit a half sheet pan and created a pretty edge. Popped it into a 400 degree oven — where the pretty edge promptly collapsed and the whole thing shrunk a bit — and par baked it until it was just a bit brown on top and around the edges.
Topped the par-baked crust with the chard and leeks and then topped that with 2 oz goat cheese.
Jacked the oven to 450 and baked the tart for about 20 minutes until it was nice and crispy and the cheese was soft and browned. While it baked, I fried a couple of eggs and then the whole thing came together like this:
And the best part is having half of the tart left over for breakfast later this week. Happy sigh.
Update: next time with bacon.
Update #2: Yes, I’m on a first name basis with Martha.