Savory Tart with Beet Greens and Stracchino Cheese

 Ingredients: 1 sheet of puff pastry (250g) 300g beet greens (or spinach) 3 tablespoons olive oil 1 clove of garlic 200g stracchino cheese, crescenza or other creamy cheese 50ml milk 1 egg 80g grated Grana cheese or another parmesan-type cheese 1 teaspoon granulated garlic salt and pepper

To prepare a delicious beetroot and cheese tart, start by peeling and washing the beetroot well. It is important to choose fresh beetroot with a vibrant color to ensure both excellent taste and an attractive presentation. Then, place the beetroot in a pot of cold water, add a teaspoon of salt, and let it boil over medium heat. Boil the beetroot until a fork easily pierces its stem, which should take about 30-40 minutes, depending on the size of the beetroot. Once cooked, remove the beetroot from the water and let it cool slightly before peeling, as the skin will come off more easily.

In a suitable pan, add 3 tablespoons of high-quality olive oil and a crushed garlic clove. Sauté the garlic over medium heat until it turns golden and begins to release its enticing aroma. After the garlic has sautéed, add the cooked beet greens and stems, which you have drained and cut into larger pieces, but not too small, so they retain their texture. Sauté them for about 5 minutes, stirring periodically to combine the flavors well. Finally, remove the garlic from the pan and let the mixture cool slightly.

In a large bowl, beat an egg with two types of cheese – a combination of cottage cheese and feta cheese would be ideal for an intense flavor. Add milk, garlic powder, and the sautéed beet greens, mixing well to achieve a homogeneous composition. Season with salt and pepper to taste, being careful not to add too much salt, as the cheese may already be salty.

Prepare a sheet of puff pastry, placing it in a baking tray, ensuring it fits perfectly in the shape. Fill the puff pastry sheet with the beet and cheese mixture, being careful to distribute it evenly. Preheat the oven to 180°C and bake the tart for 30 minutes or until the surface becomes golden and crispy.

When ready, remove the tart from the oven and let it cool slightly before cutting. This tart can be served warm or cold, making it perfect for a light lunch or a festive dinner. The intense flavors of the beetroot combine wonderfully with the cheese, and the texture of the pastry offers a unique culinary experience. Enjoy!

 Tags:  eggs greenness garlic milk oil cheese olives vegetarian recipes pie recipes for kids