The best thing about the tart is that you can use any greens you have laying around. Carrot tops, radish greens, beet tops — you name it, it will work! And it means wasting less, and stretching the produce you do buy a little further, so you can get the most out of every penny spent.
Equipment
Here’s everything you need to make this greens and goat cheese tart at home:
- chef’s knife
- cutting board
- salad spinner or strainer
- mandolin (optional)
- pastry brush (optional)
- medium bowl
- 1/2 sheet pan
- parchment paper
Get the full ingredients list and instructions below!
Cooking Tips
- Don’t let your green tops go to waste. Next time you buy a vegetable with a thick bunch of green tops, don’t waste them; save them to make this tart. It will work with carrot tops, radish greens, beet tops, kohlrabi leaves — you name it!
- Taste as you go. Depending on the type of greens you’re using, the level of seasoning might differ. A bitter green will need more salt, so add it. If it’s still not tasting the way you want it to, add a little sugar, or acid (lemon, vinegar etc.) Play around and adjust as you go!
- Serve it with… a nice strip steak or this pear salad.
Greens and Goat Cheese Tart
2-4
servings50
minutesIngredients
1 large bunch of greens, like kholrabi greens, carrot tops or radish greens (about 2 cups roughly chopped)
1 medium potato
150g goat cheese
1 sheet puff pastry
1/4 cup olive oil
4 garlic cloves
2 tbsp heavy cream, or 1 egg
salt (I'm using Diamond Crystal)
cracked black pepper
Optional: sesame seeds for garnishing the pastry crust
Directions
Preheat oven to 375°F. Lay out your puff pastry on a parchment-lined baking sheet. Poke several holes in the pastry using a fork and set aside.
While the oven heats, roughly chop your greens, then wash and dry them thoroughly. Next, thinly slice 4 garlic cloves.
Heat a medium pan on medium-low heat. Add 1/4 cup olive oil and garlic slices. Cook until the garlic is light golden brown.
When your kitchen smells of delicious, golden brown garlic, add your chopped and cleaned greens. Season with 1/2 tsp salt and cook until wilted. Because this recipe allows you to use any green tops, it's essential to taste as you go. When the greens are wilted, try a piece and adjust the seasoning to taste. It might need more salt, a little lemon or vinegar, even a dash of honey.
When the greens are tasting irresistible, transfer them to a medium bowl. Using a mandolin, thinly slice 1 medium potato into the bowl. Add 150g goat cheese and toss to mix. Use your hands to separate the potato slices because they will want to stick together.
Transfer the contents of the bowl to the centre of your puff pastry sheet. Fold the sides towards the middle, crimping the corners together as you go. If the corners are looking long, trim the excess dough with scissors.
Using a pastry brush, or your hands, coat the folded pastry edges with 2 tbsp heavy cream, or 1 egg whisked. Garnish with sesame seeds, if you have them.
Transfer to the oven and bake for 40 minutes, or until golden brown. Serve warm and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe turned out in the comments below. It’s always fun hearing from you!