Friday, May 15, 2009

Greens Tart with Goat Cheese, Currants, and Pine Nuts

When I read Sunday Suppers at Lucques, there was a handful or so of recipes that I wanted to experiment with as soon as possible, and this was one of them. This tart is the second item I’ve tried from the book so far, and the greens we’re getting from our CSA were the inspiration for it. Now, Kurt is perfectly happy with a vegetarian meal here and there, but the deluge of greens we sometimes have can make him want to be a strict carnivore. At some point, he begs for a greens-free meal, and that means I have to get creative with how they’re incorporated into dishes. This tart worked perfectly and happily was not an eat-your-vegetables experience. Instead, this was an oh this is good, and oh by the way, those are greens aren’t they kind of meal. In other words, this tart combines great flavors that work really well together.

In the book, it’s described as a swiss chard tart, but I had beet and collard greens to use. Those were cleaned and chopped and sauteed in olive oil with shallot and thyme. I’ve used Whole Foods’ all butter puff pastry with good results a few times now, and that’s what I used here. The puff pastry was thawed and then just unfolded onto a baking sheet. No rolling was required. That was topped with a mixture of ricotta, egg yolk, olive oil, creme fraiche, and salt and pepper. Goat cheese was crumbled on top of that. Then, the cooked and cooled greens were squeezed to remove liquid and then spread on top of the cheese mixture and were topped with more crumbled goat cheese. It was baked for 25 minutes while the relish was assembled. The pastry with cheese and greens was a great start, but what really made this dish was the currant pine nut relish. Pine nuts were toasted and set aside. Olive oil was heated in a saute pan and a rosemary sprig and a dried chile de arbol were added. Minced onion went into the pan, stewed for 10 minutes, and then was transferred to a small bowl. The saute pan was then used to reduce a quarter cup of balsamic vinegar down to one tablespoon. Meanwhile, currants were plumped in hot water and then drained. The bowl of sauteed onions was mixed with the toasted pine nuts, plumped currants, and reduced balsamic, and chopped parsley was added.

The richness of the ricotta and creme fraiche was fanastic with the greens. And, this could, of course, be made with milder spinach, but let me tell you about the relish first. The currant pine nut relish with the sauteed onions and reduced balsamic vinegar was such a perfect complement to the greens, I would recommend using the boldest flavored greens you can find. The layers of sweetness and spice and the hint of acidity mingled with the bitterness of the greens in amazing ways. Instead of making this to use up some greens, in the future, I’ll be making this because it’s really delicious.


36 comments:

  1. Oh, I live Swiss Chards, I used to make Swiss Chard tart, kind of sweet and savory version from France. Yours look extremely delicious Lisa!
    have a wonderful week end.

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  2. How I love beet greens! And what a good idea for incorporating greens into things....Rob looked a little forlornly at all the chard I planted this year - won't he be happily surprised when some is cooked up into this!

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  3. Hey Lisa, I actually just made a very similar tart (mine did have chard) and I'm going to post about it soon. But my experience with puff pastries is that they're always greasy. I know it's the shortening or butter that makes them crisp up, but I'd love to know how you found the Whole Foods tart - I want to experiment a bit more before I post.

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  4. Yeah, I've just got to pay more attention to that book. It's on my second string bookshelf and I think it's time to rotate it. The tart sounds divine and I want to just eat it right off the screen. For some reason, my Whole Foods doesn't carry that their own brand of puff pastry. All they have is some Australian one that is not all-butter. I'm going to look for an all butter one at Trader Joe's because I really want to make this.

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  5. I LOVE LOVE LOVE everything you make, This looks absolutely amazing - I love all of the ingredients.

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  6. Lisa,
    You know I love Suzanne Goin's recipes, and I have always wanted to make this tart, I love the addition of currants.
    Now that you have tried it, I will too!

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  7. Elra: The sweet and savory version sounds great!

    Sue: Beet greens are quickly becoming my favorite.

    Becky: I know what you mean about the greasy factor. I notice that more when re-heating leftovers.

    Dana: Wish we had a Trader Joe's. Maybe you could request the puff pastry at your Whole Foods if you'd like to try it.

    Teanna: You're far too kind! But, thank you!

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  8. Beautiful! I have a friend coming for supper next week and I have been trying to decide on something simple and lovely to make...this just may be it!

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  9. this looks so good - but I always say that....

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  10. I feel like planting a kiss on this right now:-) so simple but so good! I really wish i could have some for my lunch.

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  11. Lisa - this looks so easy and delicious - right up my alley. I'll have to try this - and I want to get that book - I've heard so many good things about it.

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  12. This green tarts looks terrific...really yummie and you have your daily portion of veggie. By the way, thank you so much for visiting my site.

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  13. That looks wonderfully delicious and healthy. Love that it thin like flatbread.

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  14. I love savory tarts- in fact I was just lamenting the lack of some crust in the freezer, since I'm too lazy to make any right now.

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  15. The pine nuts/currant mix is enough. That sweet, tart bite with the nuts is delicious.

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  16. Beautiful and delicious tart with goat cheese and greens!

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  17. That looks delicious! now I'm hungry!

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  18. I love this book! I haven't tried any of her savory tarts yet, but hopefully I'll get around to it soon.

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  19. Lisa, this is beyond what we know as tart! We generally have sweet tarts. This one is so appetizing and I love the combination of greens, cheese, pine nuts and currants.

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  20. i love pine nuts so much. this tart looks absolutely amazing - so light, colorful and delicious! i could totally have a piece!!

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  21. This looks amazing with all the flavors and textures going on. One of my favorite side dishes is a simple sautee of greens and pine nuts. I just love it. But this tart is even more special with the cheese and creme fraiche.

    Note to self: Cook with currants more often.

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  22. Another amazing recipe! Love the flavours and textures.

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  23. your description of this dish makes me feel like i've just taken a bite. i think i like it. :)

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  24. oh my! what an amzing combo! the creamy richness of the goat cheese, the sweet tartness of the currants, and the lovely crunchy pine nuts! WOW!

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  25. This is just over the top! All those wonderful flavors and textures are just divine together.

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  26. I've only just started appreciating the deep flavors of greens such as kale and chard but have yet to try beet and collar greens. I can't imagine a better way to start than with this tart!

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  27. Oo, how delicious is this!! I love goatcheese and your combination of flavours sounds just about perfect! Gotta try this!!

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  28. mmm... pine nuts and goat cheese is one of my favorite combinations. well, to be honest, just pine nuts on their own are already great. and the beet greens sound great, I've never cooked with them myself, but always wanted to try. I'll have to see if I can get them here.

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  29. I can almost taste how good it is, but will need to confirm my suspicions by making a version myself. I love this cookbook, The flavors in this recipe sound fantastic.

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  30. Oh yes, I have seen Swiss Chard here all the time but no idea how to cook them, your beautiful tart is surely a way to go!!!!!

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  31. What an interesting combination!

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  32. That looks delicious! It'd probably be also good as a side to fish or chicken. YUM

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  33. I am totally swooned at the sound of ricotta and crème fraîche! The crust looked so buttery & flaky too! Yum!

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  34. I love everything you put in/on this tart. I am drooling over this! I want to have dinner at your house!

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  35. Love the super thin crust and the wholesome ingredients that goes into this dish.

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  36. Oooh, which csa are you a part of? We get ours from Johnson's Backyard Garden and we got tons of chard this week as well!

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