Savory Greens Tart

Savory Greens Tart

This recipe comes from our very own BriarPatch Co-op in Nevada County, California!

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Recipe Guide. Coming soon!


  • 1 sheet puff pastry (8-9 oz.)
  • 28 oz spinach, stemmed/chopped
  • 1 large bunch chard, tough stalks removed, leaves chopped
  • 2 Tbsp butter
  • 1 shallot, sliced
  • 2 cloves garlic, minced
  • Salt/pepper
  • ½ tsp dried thyme
  • Pinch ground nutmeg
  • 4 oz goat cheese, room temp.
  • ½ cup fresh herbs – basil/parsley/arugula leaves
  • ¾ cup walnuts, toasted (optional)
  • 1 egg yolk, beaten


  1. Preheat oven to 350°. Line 13” x 18” sheet pan with parchment. 
  2. Thaw puff pastry at room temperature 20-30 minutes. Roll into rectangle, place on pan. Gently trace 1-inch edge with knife, cutting only half-way through thickness. With fork, poke holes in pastry’s center. Blind bake 10 minutes, until pastry starts to puff/get gold.
  3. Remove from oven, gently flatten central part of pastry (leave edges puffed).
  4. Add butter to sauté pan; once melted, add shallot, dried thyme, nutmeg, several pinches salt/pepper. When shallot is translucent, add/cook garlic 1 minute. Add greens, sauté until wilted. Adjust seasonings, remove from pan and place in strainer to cool/drain.
  5. Spread ¾ of goat cheese evenly over pastry’s center. Cover evenly with greens, once drained/cooled. Sprinkle with rest of goat cheese. Brush pastry edges with egg yolk.
  6. Bake 15 minutes. Sprinkle with fresh herbs, toasted walnuts. Serve immediately.