This Mixed Greens Tart is perfect for an appetizer or brunch and makes an ideal side dish for lunch or dinner.
Leafy dark green vegetables are considered one of the most potent cancer-preventing foods. They are loaded with fiber, iron, and antioxidants, with no fat and minimal sodium.
Use your favorite greens, or maybe a combination of two or three to make this Mixed Greens Tart. I used some Swiss chard and beet greens, but you could also use kale or spinach or mustard greens, etc.
If you want to make this ahead of time, prepare the filling up to a day in advance and then finish just before serving.
Mixed Greens Tart Ingredients
- 8 ounces greens (Swiss chard, kale, spinach, mustard greens, etc.)
- 1 tablespoon olive oil
- 1/2 yellow or white onion, diced
- 2-3 cloves garlic, minced
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1/2 cup grated cheese (Swiss, Gruyere, Parmesan all work well)
- 1/4 cup fresh parsley (or other herbs), chopped
- pepper sauce to taste
- 1 9×14 roll puff pastry
- Preheat oven to 425 degrees. Roll out puff pastry on a rimmed baking sheet and set aside.
- Remove thick stems from greens (if needed) and roughly chop the leaves.
- In a large skillet heat olive oil over medium. Saute onions and garlic until translucent, 3-4 minutes.
- Add greens and cook until soft, another 5 minutes or so.
- In a medium bowl combine cooked greens, eggs, yogurt, cheese, parsley, and pepper sauce.
- Spread mixture on the puff pastry.
- Bake until crust is golden, about 10 minutes. Slice and serve.
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.
Other Great Recipes and Resources
- Colcannon – Irish Potatoes and Kale
- Storing Greens – 5 Rules for Lettuce, Cabbage, Other Greens
- Natural Spa Treatments – Using 8 Harvest2U Box Ingredients
Audrey Humaciu created this recipe for Harvest2U
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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