Greens and Goat Cheese Tart

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

1.  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! You can even freeze them now to use later, just wash and thoroughly dry before transferring to a freezer-safe bag. Suck as much air out to avoid freezer burn and they’ll keep for up to 6 months.
2. 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, maybe even a bit of sugar or aced (think lemon juice!) Play around and adjust as you go!
3. Serve it with… a nice strip steak or this pear salad. 

Greens and Goat Cheese Tart

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 large bunch of greens like kholrabi greens, carrot tops or radish greens (about 2 cups roughly chopped)
• 1 medium yellow potato
• 150 g goat cheese
• 1 sheet frozen puff pastry thawed
• 4 garlic cloves
• 2 tbsp heavy cream or 1 egg
• olive oil
• salt I'm using Diamond Crystal Kosher
• cracked black pepper
• Optional: sesame seeds for garnishing the pastry crust

Method

 

1. 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.
2. Heat a pan on medium-low heat. Add 1/4 cup olive oil and garlic slices. Cook until the garlic is light golden brown, about 3 minutes. When your kitchen smells of delicious garlic, add your chopped and cleaned greens. Season generously with salt and cook until dark green and reduced in volume by about 1/2. Because this recipe allows you to use any green tops, it's essential to taste as you go—it might need more salt, a little lemon or vinegar, even a dash of honey.
3. When the greens are tasting great, transfer to a medium bowl. Using a mandolin, thinly slice 1 medium potato into the bowl, then cover with 150g goat cheese and toss to mix. Use your hands to separate the potato slices because they will want to stick together.
4. Transfer the contents of the bowl to the centre of your puff pastry, and smooth it out into an even layer, leaving 1-2 inches around the edges. Fold the border pieces towards the middle, crimping the corners together as you go to create a seal. If the corners are looking long, trim any excess using scissors.
5. 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. 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!