Rainbow Chard and Parmesan Tart
This whole-vegetable puff pastry looks ultra sophisticated, yet nearly anyone can put it together in minutes. The secret is using the whole rainbow chard –stalks and all. They are naturally beautiful and create a flavorful, flaky tart that’s a showstopper on the party table or a quick, delicious family snack.
- 1 puff pastry, thawed
- 4 Tablespoons olive oil
- 1 small shallot, finely chopped
- 6-8 stalks and leaves of Josie’s Organics rainbow chard, washed and dried, stems evened up
- 1 cup chicken broth
- 2 Tablespoons grated parmesan
- Kosher salt and fresh black pepper to taste
Preheat oven to 400°.
Unfold pastry dough onto a lightly oiled baking sheet.
Heat 3 Tablespoons of olive oil in a large 12-inch skillet on medium-high heat. Add shallots. Let soften, about 5 minutes.
Lay chard gently into skillet. Add chicken broth. Cover and cook for 5 minutes until stalks are tender with a fork. Remove from heat.
Brush pastry dough evenly with remaining tablespoon of olive oil. Carefully arrange chard lengthwise on pastry dough, alternating different colored stalks. Top with any remaining broth and shallots in the pan. Evenly dust with parmesan. Season with salt and pepper.
Bake for 25 minutes until golden and bubbly, turning the baking sheet once halfway through.
Let rest 5 minutes on a cutting board before cutting to serve.
Dress it Up
To kick this recipe up another notch, add small dollops of fresh whole milk ricotta before sprinkling with parmesan. The fresh cheese settles nicely into the pastry dough and gives a nice, creamy touch to the chard.