This tart was another way for me to use up all the blue cheese we currently have in the fridge leftover from the beer tasting we did a while back. I also had one bag of greens left in the freezer that I had blanched & frozen at the end of last summer that I wanted to use before the fresh spring greens begin arriving.
This little individual-sized tart made a great side dish. I served it with the Pork Chops with Pomegranate Balsamic Sauce but I think with the blue cheese flavor it would really shine with a nice steak. Choose a good blue cheese when you are making this because it is the flavor that really comes through here, we used St. Pete's Select from Fairbault, MN.
Blue & Green Tart
1 sheet puff pastry
1/2 c frozen greens or spinach
2 - 3 T blue cheese, crumbled
1 egg, well beaten
salt & pepper
pinch of nutmeg
Preheat oven to 425 F.
Roll the dough out a little to just about 1/8 inch. Cut out two 6-inch circles.
Thaw the greens & squeeze out as much water as possible. Chop a little if it isn't already. Mix the blue cheese and 2 tablespoons of the egg with the greens. Season with the salt, pepper & nutmeg.
Spoon half of the greens mixture into the middle of each pastry circle leaving a 1-inch edge all around. Fold the edge up over the filling, pleating as you go. Brush the dough with the remaining beaten egg. Grated a little parmesan over the top of each tart.
Bake for 20 minutes until puffed & golden brown.