Greens & Potato Goat Cheese Tart

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Let me just say that whether they are sweet or savory, I love rustic tarts. Without a crust requiring fussy details or intricate rolling, they are just so simple and forgiving. I think quirkiness is part of their charm. So whether you are looking for a light dinner, an appetizer or even a brunch item, this rustic tart is for you. The basic recipe is from Cooking Light but I’ve tweaked it to make it my own (in other words, to accommodate the ingredients I could find). For my greens I used a combination of baby spinach and kale which when combined with the potatoes made for an earthy and satisfying tart filling. Any combination of hearty greens can be substituted. And the goat cheese? Who doesn’t love goat cheese.

The tart makes a perfect light dinner option when paired with a salad or it can be served either hot or at room temperature as an appetizer. Enjoy!

GREENS & POTATO GOAT CHEESE TART

1 2/3 cups all purpose flour
3/4 teaspoon kosher salt, divided
1/2 teaspoon baking powder
1/3 cup plus 1 tablespoon olive oil, divided
1/4 cup water
5 cups leafy greens (spinach, kale, Swiss chard)
1 cup vertically sliced red onion
1 cup thinly sliced potatoes
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/2 cup goat cheese, crumbled
  • Combine the flour, 1/2 teaspoon salt, and baking powder in a food processor; pulse 2 times to combine.
  • Combine 1/3 cup oil and 1/4 cup water in a small bowl.
  • With processor on, slowly add oil mixture through food chute; process until dough is crumbly.
  • Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking.
  • Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes.
  • Using both stems and leaves, chop the greens to equal 5 cups.
  • Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
  • Add the greens and the onion to the pan and sauté for 4 minutes.
  • Stir in remaining 1/4 teaspoon salt, potato, and thyme. Remove from heat; cool.
  • Preheat the oven to 375°.
  • Unwrap the dough and roll into a 14-inch circle on a floured surface.
  • Place dough on a baking sheet lined with parchment paper or lightly coated with non-stick cooking spray. Spread the greens and potato mixture evenly over dough, leaving a 2-inch border.
  • Fold edges of dough toward center, pressing gently to seal (the dough will only partially cover the greens and potatoes.
  • Sprinkle pepper and cheese over chard mixture.
  • Bake at 375° for 40 minutes or until browned. Let stand 5 minutes before cutting into wedges.
Yields: 12 wedges
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