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Author Notes: Elegant enough to serve at a party, yet simple enough to throw together for a quick evening meal or impromptu happy hour snack, this tart combines mellow potatoes with assertive (and uber healthy) dandelion greens. The unassuming potato is the perfect foil for the bitter greens—tempering the bite, while taking full advantage of the pizzazz the leaves offer a sometimes ho-hum root. The topping for this tart is equally tasty as a side on its own, when there's no time to thaw a package of pastry. —Ann S
Serves 4 as a main course, 8 as an appetizer
- 2 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
- 2 large Yukon gold (or other waxy) potatoes
- salt and freshly ground pepper
- 4 cloves garlic, minced
- 1 half bunch dandelion greens, tough stems discarded, leaves coarsely chopped
- 1 ounce goat cheese or feta
- 1 package frozen puff pastry, thawed (I prefer Dufour brand, found at Whole Foods)
- Preheat oven to 400 degrees.
- Warm oil in a large skillet over medium heat. Add onion, and sauté for a few minutes until soft. Add potato slices. Season with salt and pepper and cook until potatoes are almost tender and have begun to brown nicely, in spots. Stir now and then, and add a splash of water here and there, to prevent potatoes from sticking. Add dandelion greens and garlic and fold in gently. Cook for 3 to 4 minutes. Remove from heat and cool slightly. Crumble in the cheese, stirring gently to combine.
- Leave puff pastry in the fridge until you are ready to use it—so it's thawed, but still cold. Cut into 4 rectangles. Divide pastry rectangles between two parchment paper lined baking sheets, spacing them a few inches apart from each other. Spread potato/greens mixture across pastry, leaving about one inch of pastry uncovered along the outer perimeter of each rectangle.
- Bake until pastry is puffed and golden, about 15 to 20 minutes. Serve hot or cool to room temperature. If serving as an appetizer, cut each rectangle into halves or quarters.