Beets, Swiss Chard Tart with Goat Cheese

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beets-swiss-chard-tart-with-goat-cheese

Beets, Swiss Chard Tart with Goat Cheese

I am obsessed with making open tarts with puff pastry. I buy mine at food stores' refrigerated section and always keep them in stock in the frizzer for some impromptu play dates or for our mid-afternoon snack options with Vivian. Defrost your puff pastry in the fridge and bake according to packaging instructions, usually it takes about 20 minutes in a pre-heated oven at 400F. But before baking, make a 1/2'' border with a tip of a knife and prick the center with a folk. My daughter loves goat cheese so for the spread, I mixed room temperature cheese with crème fraîche (sour cream or plain greek yogurt), season it with spices. Beets are also such a staple in my pantry and they come so handy in the fall- jewel tone colors and loads of vitamins in them. I simple roast mine, skin on, with oil, seasoned really well but alternatively, beets can be boiled in salted water as well. If using two colors- golden and red- bake/boil separately to preserve yellow color in golden variety. Swiss chard is my new favorite, this leafy green vegetable, is also a powerhouse of vitamins and takes literally 5 minutes to prepare. Sauté it in vegetable oil with smashed garlic cloves. Once all your ingredients are ready, place them on top of the smeared cheese mixture. Add hazelnuts for a crunch. Bake for 5 minutes, grate generously Gruyere or Parmesan, garnish with fresh basil leaves on top! Serve at once!

beets-swiss-chard-tart-with-goat-cheese-ingredients

Ingredients: Puff pastry, beets, swiss chard, garlic, goat cheese, creme fraiche, basil, harissa spice, gruyere cheese, olive oil, paprika, harissa spice, basil, salt.

beets-swiss-chard-tart-with-goat-cheese-peel-beetsbeets-swiss-chard-tart-with-goat-cheese-peeled-beets

Bake the beets: Preheat oven to 400°F. Scrub the beets thoroughly under cold running water, dry them with paper towel. Then wrap small golden beets loosely in foil and separately, the red beets. Drizzle the beets with oil, season generously with kosher salt and freshly ground black pepper, close the foil packets completely. Place onto a baking sheet and roast beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in easily. Let the beets cool slightly. Using a paper towels rub off the skin, it will peel away easily; if it doesn’t, the beets need to be cooked a little longer.

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Slice beets on a mandoline (thickest setting) or with a knife into 1/8- inch slices.

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Set aside.

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Make cheese spread: In a small bowl, mix goat cheese and crème fraîche. Season with harissa spice, paprika and salt.

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Spread the mixture into pre-baked rectangular puff pastry, leaving small border.

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Place sliced beets over the cheese spread.

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Sauté Swiss chard: Wash chard thoroughly, dry with paper towels. Cut out tougher stems as they have to be cooked longer than the leaves. Cut leaves into 3-inch pieces.

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Heat a non-stick pan over medium heat, add a dash of vegetable oil and two smashed garlic cloves, cook for 1 minute until garlic is golden. Add stems and sauté for 3 minutes, until softened.

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Then add leaves and cook another 3-4 minutes, until leaves are wilted.

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Season sautéed Swiss chard with salt and pepper.

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Scatter swiss chard leaves and stalks over the tart and beets. Drizzle tart with olive oil lightly and sprinkle with extra harissa spice. Scatter chopped hazelnuts and bake at 400F for  5 minutes.

beets-swiss-chard-tart-with-goat-cheese

While the tart is still hot, shave generously extra Parmesan or Gruyere cheese on top and garnish with fresh basil leaves. Serve at once!

beets-swiss-chard-tart-with-goat-cheese

Bon Appétit!
Svitlana

Beets, Swiss Chard Tart with Goat Cheese

recipe details

Serves 6

Ingredients

For the tart
  • Rectangular puff pastry, baked according to packaging instructions
  • 1 small red beet, 1 small golden beet
  • 5 large Swiss chard leaves, ribs and stems removed and reserved, leaves torn into 2” pieces
  • 2 garlic cloves, smashed with a back of a knife
  • Vegetable oil
  • Salt and freshly ground black pepper
For the cheese spread
  • 4 oz. goat cheese, room temperature
  • 2 tablespoons creme fraiche
  • 1 teaspoon paprika
  • 1/2-1 teaspoon harissa spice
  • Salt, to taste
To garnish
  • Olive oil
  • 1 tablespoon hazelnuts, toasted, chopped
  • Parmesan or gruyere cheese
  • fresh basil leaves
  • harissa spice

Directions

  1. Bake the beets: Preheat oven to 400°F. Scrub the beets thoroughly under cold running water, dry them with paper towel. Then wrap small golden beets loosely in foil and separately, the red beets. Drizzle the beets with vegetable oil lightly, season generously with kosher salt and freshly ground black pepper, seal the foil packets completely. Place pockets onto a baking sheet and roast beets for 60 minutes. Check the beets for doneness by inserting a paring knife into the flesh; it should slide in easily. Let the beets cool slightly. Using a paper towels rub off the skin, it will peel away easily; if it doesn’t, the beets need to be cooked a little longer. Kitchen tip: Beets can be stored whole or sliced for up to a week in the refrigerator. Alternatively to roasting beets, you can boil them in well-salted water for 40 to 50 minutes, depending on their size.
  2. Slice beets on a mandoline (thickest setting) or with a knife into 1/8-inch slices.
  3. Make cheese spread: In a small bowl, mix goat cheese and crème fraîche. Season with harissa spice, paprika and salt. Spread the mixture into pre-baked rectangular puff pastry, leaving a small border. Place sliced beets over the cheese spread.
  4. Sauté Swiss chard: Wash Swiss chard thoroughly, dry with paper towels. Cut out tougher stems, they have to be cooked longer than the leaves. Heat a non-stick pan over medium heat; add a dash of vegetable oil and garlic cloves, cook for 1 minute. Add stems and sauté for 3 minutes, until softened. Add leaves and cook 3-4 minutes longer.
  5. Scatter sautéed leaves and stems over the tart and beets. Drizzle tart with olive oil lightly and sprinkle with extra harissa spice. Scatter chopped hazelnuts and bake at 400F for 5 minutes.
  6. While tart is still hot, shave generously extra Parmesan or Gruyere cheese on top and garnish with fresh basil leaves. Serve at once!
 

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