Onions, leafy greens and mushrooms are a pretty unbeatable combination. There are a lot of different greens at the market right now – today we saw many varieties of kale, chard, mustard greens, tatsoi, dandelion greens and spinach. I love cooking greens at this time of year because it feels so healthful to eat them, and are especially delicious when sautéed with onions and garlic.
The other night for dinner Jon and I went to get mussels at this Frenchie bistro on Avenue A. We weren’t that hungry but wanted to share something to start, and we ordered a caramelized onion and goat cheese tart. It was so good that we thought it would be a fun dish to mess around with and make bitesized.
The tart turned out incredible – the spicy mustard greens, the meaty, juicy mushrooms, the sweet and savory leeks and the tangy goat cheese were a powerful combination packaged inside the dainty, buttery pastry cup. I am most definitely going to make this recipe for my Thanksgiving’s cocktail hour.
1 sheet puff pastry
5 large leeks, thinly sliced
3 shallots, thinly sliced
2 small onions, diced
5 cloves garlic, made into a paste
15 shiitake mushrooms, diced
1 large bunch mustard greens, chiffonnade
3 oz goat cheese
Salt and pepper
- You can make your own puff pastry, which can definitely be worth it. But I’ve made it before and prefer the easier, store bought version. Remove the pastry from the freezer and let it defrost until it becomes malleable, but not too soft or warm. It’s best to keep puff pastry as cold as possible while working with it, so that the butter creates steam that makes the pastry puff while it bakes in the oven.
- When your pastry is ready to be worked, flour a clean work surface and roll it out a bit to thin it a little.
- Prepare your tart pans – whatever size you are using, you should lightly butter the pan.
- Cut the pastry into squares that are a bit larger than your tart pan, and press the dough gently into the pan. Use your rolling pin to flatten the tops of the tart against the pan, and then remove excess dough. Use that excess dough to press the bottom of the dough firmly against the bottom of the pan.
- Cut out circles of parchment that are larger than your tarts. Put the parchment into the tart pans and fill with baking beans. Blind bake your tarts at 375° Until golden brown, about 15 minutes (depends on size of tart pan – my pans are little and bite-sized so the dough cooks very quickly). When the sides of the tarts are browned, remove the beans and parchment and bake a few minutes longer until the bottoms of the tarts are also browned.
- Once your tarts are ready, prepare the filling. Sweat onions and shallots in olive oil and butter on medium-low heat. Add the leeks and cook until a bit softened, then add garlic paste. Cook on low heat until mixture is extremely soft.
- Heat a separate pan until very hot. Add oil and sauté mushrooms on high heat until slightly browned. Add oil if needed and add mustard greens, sautéing to extract any water the greens contain.
- Combine leek mixture with mushrooms, greens and goat cheese.
- Spoon filling into tart shells. Top the tarts with a few crumbled pieces of goat cheese. You can also grate some parmesan over the top, which I did. Serve warm.