With the changing of the seasons there’s not much going on in the garden, but I noticed there were some healthy looking beet greens and Swiss chard. I also pulled up a small leek to use with the greens.
There was a single puff pastry sheet in the freezer leftover from a two sheet package. I decided to make savory Swiss chard, beet greens and leek tarts. Considering the high fat content of puff pastry I chose to make them without cheese.
It began with the leek, a few cloves of garlic, about ten fresh sage leaves and kosher salt in a skillet with olive oil.
After sautéing for a few minutes I removed them from the pan, added the chopped greens and placed the sautéed garlic sage and leeks on top of the greens. This was to prevent the garlic from over cooking and becoming bitter. I put a lid on the pan and let the greens cook for a few minutes in their own juices and the moisture still on them from washing.
When the vegetables had softened a bit I added a sprinkling of finely ground raw cashews and sesame seeds, and sifted a little all purpose flour over the top. This was stirred for a couple minutes to make sure the flour was thoroughly mixed in and heated. I added enough water so the mixture wasn’t crumbly.
The savory Swiss chard and leek pastries were baked in a muffin tin.
Jeez, there’s a lot of fat in puff pastry! I’m glad I eliminated the cheese.