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- Flour for surface
- 1/2 (17.3-ounce) package puff pastry, thawed if frozen
- 3 cups mixed bitter greens, such as dandelion, mustard greens, kale or arugula
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 (4-ounce) block feta, sliced
- 1 serrano, sliced
- 2 teaspoons lemon juice
- Preheat oven to 400° F, with a pizza stone on middle rack (or, if you don’t have one, place a baking sheet in the oven to preheat while you assemble tart).
- On a piece of parchment, roll out pastry to a large rectangle, big enough to fit onto your stone or baking sheet. Prick surface of dough with tines of a fork, leaving a solid 1-inch border at edge. Toss greens and oil in a bowl with oil, salt and pepper; arrange greens over pricked area of tart. Scatter feta slices and chilies over greens.
- Slide parchment onto baking stone (or preheated baking sheet). Bake tart until puffed and golden at edges, about 15 minutes. Drizzle tart with lemon juice before slicing and serving.