Brie Escarole Tart

Puff pastry is a great shortcut. It gives you a buttery canvas that doesn’t ask require much. You can basically fold in anything and it will taste great. This is a brie, escarole, olive, and sundried tomato stuffed tart. It’s gooey, salty, and a little bitter from the greens. Great to eat standing up in the kitchen.

Ingredients

Puff Pastry Dough (I love Dufour Pastry Kitchens Classic Puff Pastry Dough)

Escarole

Garlic

Brie Cheese

Sundried Tomatoes

Olives

HOW TO MAKE IT:

Start by defrosting your puff pastry.

Wash your escarole. In a large pan on low-medium heat, pour in a few tablespoons of olive oil, water, and a few cloves of garlic (you don’t have to chop it). Put the whole escarole face down in the pan with the stem end still on and salt it. After 10 minutes, flip it over, salt the other side. The escarole at this point should be wilted and flavored well.

Drape the puff pastry over a pie dish, or any dish that has enough structure on the sides to support.

Layer the tart by adding brie cheese, the cooked escarole, then chopped sundried tomatoes and olives.

Bake on 400 degrees for 30 minutes, or until the top is golden and bubbly.