Three-Cheese Hearty Greens and Puff Pastry Tart
Three-Cheese Hearty Greens and Puff Pastry Tart is a main course that serves 4. One serving contains 729 calories, 30g of protein, and 50g of fat. For $4.83 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 287 people were impressed by this recipe. If you have gruyere, swiss chard, parmesan, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Serious Eats. With a spoonacular score of 98%, this dish is amazing. If you like this recipe, you might also like recipes such as Fresh Tomato and Cheese Puff-Pastry Tart, Pear and Plum Puff Pastry Tart with Blue Cheese, and Apple Puff Pastry Tart.
Servings: 4
Ingredients:
1 cup (about 4 ounces) grated Gruyère
Kosher salt and freshly ground black pepper
2 medium leeks, white and green parts only, chopped (about 3 1/2 ounces chopped leeks)
A pinch of nutmeg
1/4 cup (about 1/2 ounce) grated parmesan
1/4 cup toasted pine nuts
8 ounces puff pastry
9 ounces (about 1 cup 2 tablespoons) ricotta cheese
28 ounces curly spinach, stemmed and roughly chopped
14 ounces (about 1 large bunch) Swiss chard, tough stalks removed, leaves roughly chopped
1 tablespoon unsalted butter
Equipment:
frying pan
oven
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 400°F. Melt butter in a large skillet over medium heat. Add the leeks. Cook, stirring frequently, until soft and translucent but not browned, about 5 minutes. Add the spinach and chard, and raise the heat to high. Sauté until all the greens are completely wilted and all the liquid has evaporated. Transfer to a bowl to cool. 2 Once the greens have cooled slightly, add the ricotta, Gruyère, parmesan, and pine nuts, and stir to completely combine. Season to taste with salt and pepper. Roll out the pastry on a parchment-lined sheet tray to a 12-inch circle. Spread the spinach mixture on top. Bake until the pastry is golden and crisp, 15 to 20 minutes. Cut into slices and serve.
Step by step:
1. Preheat the oven to 400°F. Melt butter in a large skillet over medium heat.
2. Add the leeks. Cook, stirring frequently, until soft and translucent but not browned, about 5 minutes.
3. Add the spinach and chard, and raise the heat to high. Sauté until all the greens are completely wilted and all the liquid has evaporated.
4. Transfer to a bowl to cool.
5. Once the greens have cooled slightly, add the ricotta, Gruyère, parmesan, and pine nuts, and stir to completely combine. Season to taste with salt and pepper.
6. Roll out the pastry on a parchment-lined sheet tray to a 12-inch circle.
7. Spread the spinach mixture on top.
8. Bake until the pastry is golden and crisp, 15 to 20 minutes.
9. Cut into slices and serve.
Nutrition Information:
covered percent of daily need
