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:

Quickview
729k Calories
30g Protein
49g Total Fat
46g Carbs
67% Health Score
Limit These
Calories
729k
36%

Fat
49g
77%

  Saturated Fat
19g
120%

Carbohydrates
46g
15%

  Sugar
4g
5%

Cholesterol
73mg
25%

Sodium
918mg
40%

Get Enough Of These
Protein
30g
61%

Vitamin K
1818µg
1732%

Vitamin A
26089IU
522%

Manganese
3mg
170%

Folate
485µg
121%

Vitamin C
90mg
110%

Magnesium
299mg
75%

Calcium
742mg
74%

Iron
10mg
57%

Phosphorus
539mg
54%

Vitamin B2
0.87mg
51%

Vitamin E
7mg
51%

Potassium
1743mg
50%

Selenium
31µg
45%

Copper
0.69mg
35%

Vitamin B1
0.51mg
34%

Vitamin B6
0.66mg
33%

Fiber
7g
32%

Zinc
4mg
28%

Vitamin B3
4mg
24%

Vitamin B12
0.72µg
12%

Vitamin B5
0.7mg
7%

Vitamin D
0.37µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Pesto and Sausage Baked Ziti

Mels Kitchen Café

No Bake Cannoli Eclair Cake

Cinnamon Spice and Everything Nice

Raspberry Muffin Bread

Buns in My Oven

Grilled Fan Potatoes

Taste of Home

Eggnog Cheesecake Brownies

Inside BruCrew Life