All Sorts of Deliciousness

In hopes of keeping my new year's resolution to cook new dishes for le cub, I baked a savory tart for dinner today. Inspired by a Suzanne Goin recipe from the cookbook, Sunday Supper's at Lucques, (I'd read about the dish via Erin's grub-filled blog), I ventured over to Whole Foods to purchase the ingredients necessary to create my fool-proof masterpiece.

Ingredients:
1 frozen sheet of puff pastry (I bought mine at Trader Joe's, but I've read that the one sold at Whole Foods is phenomenal)
2 egg yolks
1 large bunch of chard, center ribs removed, roughly chopped
3 strips/bunches of green onion, finally chopped
1 onion, thinly sliced
5 cremini mushrooms, sliced
1/2 carton of ricotta cheese
1 tbsp. of cream cheese
3 oz of goat cheese
extra virgin olive oil
salt
pepper

Preheat oven to 400.

Instructions:

1) Defrost the puff pastry dough and unroll it onto a lightly-oiled baking sheet. Mix one egg yolk and and brush along the border of the dough. Chill the pastry in the freezer until ready to use.

2) Heat a large sautee pan over high heat and add a tablespoon of olive oil. Toss in a sliced onion and saute the onion "strands" for a few minutes. Season with salt, pepper, and sugar. Set aside.

3) Now heat the same (hopefully wiped-down) large sautee pan over high heat and add another tablespoon of olive oil and pat of butter. Add the chard. Season with salt and pepper. Watch the greens wilt. Set aside to cool.

4) Finally, heat the same (wiped down!) large sautee pan over high heat and add 1/2 tablespoon of olive oil. Toss in the sliced mushrooms and chopped green onion. Season with salt, pepper, and sugar. Set aside...

5) Mix the ricotta cheese, remaining egg yolk, cream cheese, splash of olive oil, salt and pepper together in a bowl.

6) Spread the cheese mixture on the puff pastry while leaving a quarter-inch border. Crumble half of the goat cheese over the cottage cheese, arrange the onions, chard, mushrooms, and green onions on top. Top with the remaining goat cheese.

7) Bake the tart for 20-22 minutes or until the cheese is bubbling and the crust is a golden brown. Let cool, and SERVE!

Our tummies smiled. Your's will too.