Puff pastry is one of those foods that always garners attention. Its flaky, buttery awesomeness is a perfect bed, envelope or topping for a variety of savory and sweet recipes. The pastry is not something that most people have the skills to make, however there are many excellent frozen versions available in most supermarkets, possibly your local bakery and online.
Keep it frozen and you always have a simple and impressive offering, using pretty much any tarty ingredients you have in the fridge. And nobody ever asks, “Did you make the dough?” because they are just so stoked by the whole thing. And that’s good cause if they asked I might have to lie.
When baked topped with medicated vegetables and cheese you will blow people’s minds. Any sautéed vegetables, just about any cheese, and vary the spices to suit your palate.
This is my winter version, with Swiss chard and leeks. So good, perfect for that special dinner party or just an elegant, potent treat.
Flaky vegetable tart
1 frozen puff pastry sheet, thawed according to package
6 tablespoons cannabutter
1 leek, sliced horizontally, rinsed, dried and sliced
½ orange and yellow pepper, thinly sliced
½ bunch Swiss chard, any variety, torn into irregular pieces
2-4 ounces goat cheese, crumbled
1 teaspoon Aleppo pepper, if unavailable use 4 parts sweet paprika and 1 part cayenne.
Sprinkle with smoked salt
Heat oven to 425
1. Allow the puff pastry to come to room temperature. Place the pastry on parchment on a baking sheet. Turn up the edges and fold over, pressing down to form an edge.
2. In a large skillet heat the cannabutter. Saute the leek and the peppers for 5-6 minutes. Add the Swiss chard and sauté for 1 minute. Distribute the vegetables on the pastry shell.
3. Sprinkle the goat cheese over the vegetables. Bake for 12-15 minutes, until the cheese is melted and the crust is golden brown.