I promised more mustard greens recipes, so here is another. This also makes good use of those lovely spring onions which are in season now. It puts a Mediterranean twist on some classic southern flavors. This would also work really well with Swiss chard, collard greens or kale. They are great as an appetizer or served with a salad to make a light meal. They even work at Breakfast with a couple of sunny side up eggs on the side or with scrambled eggs piled on top. I made two versions one with pancetta and one vegetarian (for me!) and though I can’t speak for the meat-eaters, I’m guessing they we’re both equally delicious. I folded the edges of the dough over the vegetarian ones to make little parcels so there would be no confusion and I added a little braid around the edges of the others with extra dough. Both nice but certainly not necessary touches…
1 sheet Puff Pastry
1/2 medium Onion thinly sliced
1 bunch Mustard (or other) Greens
1/4lb Pancetta diced or 1 Tbsp Olive Oil
1 tsp Balsamic or Apple Cider Vinegar
1 tsp Honey
2 Tbsp Pine Nuts
2 Tbsp Golden Raisins
4 oz. Fresh Sheep’s Milk Feta
1 Spring Onion with top
4 tsp Apple Chutney
Preheat oven to 400*
1.Thaw puff pastry sheet.
2. If you are using pancetta place in a frying pan over medium heat until fat begins to render. If not add 1 Tbsp olive oil to frying pan over medium heat. Add the onions and sauté.
3. Separate center ribs from leaves and chop separately. When onions become translucent lower heat to medium-low and add ribs to pan, cook 2 min then add leaves. Pour vinegar and honey evenly over greens and sprinkle with a generous pinch of salt, pepper and chili flakes. Stir and cook until leaves are all wilted.
4. Cut puff pasty sheets into 4 squares. Score a quarter-inch border around the edge of each square with a pairing knife. Prick the dough inside the border with a fork.
5. Spread 1tsp chutney within the border on each tart. Top with greens, sprinkle with feta, pine nuts raisins. Thinly slice the spring onion bottom, separate into rings and toss with a little olive oil. Sprinkle onion rings on top.
6. Bake for about 25 minutes until the pastry is golden brown. Remove and garnish with diced onion tops
Enjoy, Bon appetit! :)Jacq