Three-Cheese Hearty Greens and Puff Pastry Tart
A flaky puff pastry tart piled with tender greens, leeks, three cheeses, and pine nuts for a rich, savory vegetarian main or appetizer.
Prep 30 min · Cook 35 min · Total 1 hr 15 min · Makes 1 12-inch tart (6 servings)
Ingredients
- 1 tablespoon unsalted butter
- 2 medium leeks, white and green parts only, chopped
- 28 ounces curly spinach, stemmed and roughly chopped
- 14 ounces Swiss chard, tough stalks removed, leaves roughly chopped
- A pinch of nutmeg
- Kosher salt and freshly ground black pepper
- 9 ounces ricotta cheese
- 1 cup grated Gruyère
- 1/4 cup grated parmesan
- 1/4 cup toasted pine nuts
- 8 ounces puff pastry
Directions
- Heat the oven to 400 degrees F. Set a large skillet over medium heat and melt the butter. Add the leeks and cook them, stirring often, until they turn tender and translucent without taking on color, about 5 minutes.
- Add the spinach and chard, then turn the heat up to high. Sauté the greens until they have fully wilted and the moisture in the pan has cooked off. Move the mixture to a bowl and let it cool.
- When the greens are just slightly cooled, stir in the ricotta, Gruyère, parmesan, and pine nuts until everything is evenly mixed. Add salt and pepper to taste.
- On a sheet tray lined with parchment, roll the pastry into a 12-inch circle. Spoon the spinach mixture over the pastry and spread it out. Bake until the pastry is crisp and deeply golden, 15 to 20 minutes. Slice and serve.