Recipe: Spring Green Tart

My friend Taryn receieved hon tsai tai in her weekly produce box and mentioned it to me along with the fact that she had no idea what it was or how to cook it.  I looked around online and found that it was good in salads or stir fries. 

I stumbled upon an old post on Erin's Kitchen of a Spring Green Tart recipe that used both hon tsai thai and rainbow chard.  Chard was coming in my produce box, so I suggested we combine the two to make the tasty looking tart.  I didn't have all of the ingredients and I ended up forgetting a couple along the way, so it is slightly different than Erin's.

Ingredients:

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  1 puff pastry
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  2 egg yolks
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  1/2 cup cottage cheese
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  1 package goat cheese (5.3 ounces I think)
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  half a bunch of green chard
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  large handful of hon tsai tai
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  olive oil
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  salt and pepper

Step 1: Thaw puff pastry.  As Erin recommended, I put a wet paper towel around the pastry.  This seriously sped up the 40 minute thaw time mentioned on the package.  Once the pastry is thawed, put it on a greased baking sheet.  Use a fork to scrunch the edge to create a border for the tart.  Mix together 1 egg yolk and a splash of water and brush onto the border of the pastry. 

Step 2: Remove stems from chard and hon tsai tai and roughly chop.  Sautee olive oil and chopped garlic for 2-3 minutes, then add greens.  Cook until greens are wilted.  Put aside to cool slightly.   

Step 3: Mix cottage cheese, salt, pepper and splash of olive oil.  Spoon on top of tart.  Add greens to tart and sprinkle goat cheese on top.

Step 4: Bake at 400 for 20-25 minutes.  Let cool for 5 minutes or so and enjoy!

Taryn and I each ate half of this for lunch and loved it.  It was pretty filling, but so delicious we were happy we didn't have to share with another person.  The only thing we might change is to decrease the amount of goat cheese.