Can you feel the quality radiating from the puff pastry in the above photo? Does it have an otherworldly, heavenly glow? Does it look like it costs $10 for one sheet? I hope so, because I certainly couldn't detect much of a taste difference than my usual Pepperidge Farms puff pastry. I know, I know, this stuff is locally made with "the finest churned sweet butter", not wacky transfats, but still. I bought it despite the price--it was all Whole Foods had, and I wasn't about to ruin my Sunday with a stop at Fairway. Plus, this tart is just too damn good to abandon because of puff pastry prices.
Tart before baking.
This tart is my favorite recipes from Suzanne Goin's cookbook, Sunday Supper's at Lucques. Of all of her complex recipes, this has the lowest work to deliciousness ratio. The puff pastry crust is smeared with a ricotta and creme fraiche mix, topped with swiss chard that's already been sauteed with shallots, and a generous handful of crumbled goat cheese. You bake it in a 400 degree oven for 20-25 minutes, then serve it with a currant pinenut relish (recipe here).
Serve the tart with this lovely farro salad on the side, and you have an excellent meal when your vegetarian friends come over for dinner. For a version of this tart with spring greens, click here.